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Delicious potato curry in a scrumptious blend of coconut milk and tomatoes with fresh basil and heady coriander to surround the senses.
In a large wok, heat oil over medium-high heat.
Add onion and stir-fry until golden, 5 minutes.
Add curry paste and stir-fry 1 minute.
Add potatoes and toss well to coat.
Stir in coconut cream and stock.
Using your hands, lightly crush tomatoes; add tomatoes and juice to wok.
Cover and simmer until potatoes are tender, 15 to 20 minutes.
Stir in lime juice and basil.
Serve over rice with sambal oelek if desired.
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