Early in our marriage, we discovered a quaint little Thai restaurant that we frequented often. The Mussaman was always my hubby's top choice. Since then, he has learned how to make it himself! In fact, it is one of his specialties...And one of my favorite meals. There's nothing like a hot man in the kitchen making something delicious...;)
2 Tbsp vegetable oil
3 Tbsp curry paste
1 (3/4 inch thick) slice ginger, minced (or 1/2 tsp ginger powder)
1 1/4 lbs boneless, skinless chicken breast, cubed
3 Tbsp brown sugar
1 1/2 Tbsp fish sauce
3 Tbsp tamarind paste
1/3 cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 oz) can coconut milk
1 1/2 Tbsp fresh lime juice
1 sliced onion
peanuts (to sprinkle on top)
1. 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.
2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sliced onion, 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 an additional 5 minutes before serving.
Serve over rice and sprinkle with peanuts.