Put a large saucepan over a medium heat and add the oil.
2 tbsp vegetable oil
When hot, add the ginger and curry paste and cook stirring for about 2 minutes.
1 inch ginger, 3 tbsp curry paste
Add the chicken and continue to stir gently until the chicken has browned on all sides.
700 g chicken breasts
Add the fish sauce, tamarind paste, peanut butter and brown sugar stirring constantly so it mixes thoroughly and doesn’t catch.
125 g peanut butter, 3 tbsp brown sugar, 3 tbsp fish sauce, 3 tbsp tamarind paste
Add the potatoes and coconut milk and stir in.
400 g potatoes, 400 ml coconut milk
Increase the temperature bring the mixture to a boil and then immediately reduce the heat to medium low so it simmers. Cover with a lid and simmer until the potatoes are tender. Also test a piece of chicken making sure it isn’t pink in the middle. Normally 15 – 20 minutes.
Add the lime juice and continue to simmer for a further 5 minutes.