Chicken Massaman Curry

We've wanted to be able to make massaman for a long time now, and finally decided to try it out. It was pretty good. I thought it probably could have used a little salt, and of course Thai chile powder to add some heat, but those things you can add to taste pretty easily. Try it out!

2 tablespoons vegetable oil
3 tablespoons massaman curry paste
1/2 onion, chopped finely
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
2 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste, onion and minced ginger; cook and stir for 3-5 minutes until fragrant. 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.