Thai Potato Curry Recipe

Name: Thai Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. vegetable oil; 1 large onion, chopped (about 1 1/2 cups); 2 1/2 tsp. Thai Green Curry Paste prepared or homemade (January 99, p. 52); 1 lb. red-skin potatoes, cut into 1/2-inch cubes; ⅓ cup coconut milk; 1/2 cup vegetable broth; 1 cup canned whole tomatoes, plus juice; 1 Tbs. fresh lime juice; 1 Tbs. chopped fresh basil; 3 cups hot cooked rice; Commercially prepared sambal oelek, optional

Servings: persons

2 tsp. vegetable oil
1 large onion, chopped (about 1 1/2 cups)
2 1/2 tsp. Thai Green Curry Paste prepared or homemade (January 99, p. 52)
1 lb. red-skin potatoes, cut into 1/2-inch cubes
⅓ cup coconut milk
1/2 cup vegetable broth
1 cup canned whole tomatoes, plus juice
1 Tbs. fresh lime juice
1 Tbs. chopped fresh basil
3 cups hot cooked rice
Commercially prepared sambal oelek, optional

1
In large wok or skillet, heat oil over medium-high heat.
2
Add onion and stir-fry until golden, 5 minutes.
3
Add curry paste and stir-fry 1 minute.
4
Add potatoes and toss well to coat.
5
Stir in coconut milk and broth.
6
Using your hands, lightly crush tomatoes; add tomatoes and juice to wok.
7
Cover and simmer until potatoes are tender, 15 to 20 minutes.
8
Stir in lime juice and basil.
9
Serve over rice with sambal oelek if desired.

657

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tsp. vegetable oil, 1 large onion, chopped (about 1 1/2 cups), 2 1/2 tsp. Thai Green Curry Paste prepared or homemade (January 99, p. 52), 1 lb. red-skin potatoes, cut into 1/2-inch cubes, and more.

Yes, Thai Potato Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Potato Curry

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