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https://www.lifestylefood.com.au/recipes/12006/thai-potato-curry

LifestyleFOOD.com.au

Thai Potato Curry

Delicious potato curry in a scrumptious blend of coconut milk and tomatoes with fresh basil and heady coriander to surround the senses.

Ingredients

  • 2 tsp coconut oil

  • 1 lg onion chopped

  • 3-4 tsp Thai Green Curry Paste prepared or homemade (see separate recipe)

  • 1kg red-skin potatoes cut into 1/2-inch cubes

  • 1 x 400ml can coconut cream

  • 1/2 cup vegetable stock

  • 1 x 400g canned whole tomatoes

  • 1 fresh lime juiced

  • 1 tbsp chopped fresh basil

  • 1 tbsp chopped fresh coriander

  • 1 tbsp chopped spring onions

  • Served with Basmati and Wild Rice and Sambal Oelek if desired.

  • Homemade Paste:

  • 15¬†green hot chilies

  • 3 tbsp chopped spring onions

  • 1 tbsp chopped garlic

  • 1 tsp chopped ginger

  • 1 tbsp chopped lemon grass

  • 1/2 tsp chopped kaffir lime rind

  • 1 tsp chopped coriander root

  • 5 peppercorns

  • 1 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp salt

  • dash of seasame oil

  • Mix paste ingredients in a mortar and pestle and grind (or use a food processor). This can be stored in a glass jar in the refrigerator for about 3-4

  • months.

Method

  • 1.

    In a large wok, heat oil over medium-high heat.

  • 2.

    Add onion and stir-fry until golden, 5 minutes.

  • 3.

    Add curry paste and stir-fry 1 minute.

  • 4.

    Add potatoes and toss well to coat.

  • 5.

    Stir in coconut cream and stock.

  • 6.

    Using your hands, lightly crush tomatoes; add tomatoes and juice to wok.

  • 7.

    Cover and simmer until potatoes are tender, 15 to 20 minutes.

  • 8.

    Stir in lime juice and basil.

  • 9.

    Serve over rice with sambal oelek if desired.

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Posted by Huda Abu HamdiaReport
sounds yummmmyy...