Thai Potato Curry

Recipe Ingredients

2 teaspoons	10ml	Vegetable oil
1 1/2 cups	93g / 3.3oz	Chopped onion - (abt 1 large)
2 1/2 teaspoons	12ml	Thai Green Curry Paste - (see recipe)
		= (or commercially prepared)
1 lb	454g / 16oz	Red-skin potatoes - cut 1/2" cubes
1/3 cup	78ml	Coconut milk
1/2 cup	118ml	Vegetable broth
1 cup	237ml	Canned whole tomatoes - plus juice
1 tablespoon	15ml	Fresh lime juice
1 tablespoon	15ml	Chopped fresh basil
3 cups	480g / 16oz	Hot cooked rice
		Commercially prepared sambal oelek - (optional)

Recipe Instructions

In large wok or skillet, 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 milk and broth.

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.

This recipe yields 4 servings.

Per Serving: 421 Cal; 9g Prot; 7g Total Fat (4 Sat. Fat); 80g Carb.; 0mg Chol; 235mg Sod.; 5g Fiber.

Description:

"Curries in Thailand are light and soup-like as compared with the rich, thick curries of India. They are always served as part of a selection of dishes in a main meal and rarely on their own."

Source:
Vegetarian Times, March 2002

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