Chicken Massaman Curry

Heat vegetable oil in a large saucepan over medium heat.

Stir in curry paste and minced ginger; cook and stir for 2 minutes.

Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.

Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk.

Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes.

Add the lime juice and cook for an additional 5 minutes before serving.