Thai Potato Curry

Prep Time:

10 minutes

Cook Time:

20 minutes

A coconut milk based curry with chillies and dhania. This really does satisfy a hearty appetite. Peanuts increase the protein content, making it an excellent vegetarian dish.

Ingredients(Serves: 4-6)

• 2 medium onions, thinly sliced
• 30ml hot curry powder
• 2 green chillies, seeded and finely chopped
• 1 can SPAR coconut milk
• 15ml SPAR white sugar
• 1 kg SPAR Freshline baby potatoes, rinsed and halved – DO NOT PEEL
• 20ml SPAR lemon juice
• 6 spring onions, chopped with some of the green tops
• 1 bunch fresh dhania, chopped
• salt to taste
• 60ml salted cocktail peanuts, chopped (optional)

Method

1. Gently fry the onion slices in heated oil.
2. Stir in the curry powder and chilli and cook lightly. Pour on the coconut milk and sugar and bring to the boil.
3. Add in the potatoes, cover and simmer for 20 minutes, stirring occasionally.
4. Stir in the lemon juice, spring onions and dhania, and set aside off the heat with the pot lid on for 5 minutes for the flavours to infuse.
5. Sprinkle the peanuts on top, and serve with freshly cooked fluffy white rice.

Hints and Tips

Use soft-cooking BP1 or Mondeor potato cultivars in place of new potatoes, but rather peel them.