Free Recipe Thai Potato Curry
Recipe Type: V Recipes
Recipe Preparation: stir
Cooking Ingredients for Thai Potato Curry Recipe
2 ts Vegetable oil
1 lg Onion chopped; (about 1 1/2
-cups)
2-1/2 ts Thai Green Curry Paste
Prepared or homemade
(see separate recipe)
1 lb Red-skin potatoes
Cut into 1/2-inch cubes
1/3 c Coconut milk
1/2 c Vegetable broth
1 c Canned whole tomatoes; plus
-juice
1 tb Fresh lime juice
1 tb Chopped fresh basil
3 c Hot cooked rice
Commercially prepared sambal
-oelek; optional
Thai Potato Curry Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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