Thai potato curry

Yield: 4 servings

Measure Ingredient
2 teaspoons Vegetable oil
1 large Onion chopped; (about 1 1/2 cups)
2½ teaspoon Thai Green Curry Paste
Prepared or homemade
(see separate recipe)
1 pounds Red-skin potatoes
Cut into 1/2-inch cubes
⅓ cup Coconut milk
½ cup Vegetable broth
1 cup Canned whole tomatoes; plus juice
1 tablespoon Fresh lime juice
1 tablespoon Chopped fresh basil
3 cups Hot cooked rice
Commercially prepared sambal oelek; optional

4 SERVINGS DAIRY-FREE

Curries in Thailand are light and soupy, unlike 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.

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 render, 15 to 20 minutes. Stir in lime juice and basil. Serve over rice with sambal oelek if desired.

Per serving: 421 cal.; 9g prot.; 7g total fat; (4g sat. Fat); 80g carb.; 0 chol.; 235mg sod.; 5g fiber

Converted by MC_Buster.

Recipe by: Vegetarian Times, January 1999, page 52 Converted by MM_Buster v2.0l.

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