Traditionally, this curry is made with Chicken or lamb, but our vegetarian twist to it will ensure that you still get to enjoy the same taste of the curry with the wholesome goodness of vegetables.
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