Thai potato curry
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.