A delicious, hearty curry full of fragrant Thai flavors. An easy curry, not very complicated or requiring too many ingredients, so good for beginners. Using coconut milk does make it quite fatty and filling, so best to have a modest serving or reserve for special treats! Or you could always substitute some of the coconut milk for water or vegetable stock.
- For the curry paste: Shallots, lemongrass, garlic, ginger, coriander, chili powder, turmeric, salt, sesame seed oil
- For the main curry: Potatoes, courgette, yellow pepper, sugar snap peas, cherry tomatoes, coconut milk (400 ml), lemongrass, coriander (to garnish), water (150ml)
- Make the curry paste: Chop the shallots, lemongrass, garlic, ginger and coriander. Season with the spices. Fry for 5 minutes or so. You can also bash it with a pestle and mortar after cooking to make it more pulp-like.
- Prep the vegetables and garnishes: Chop the potatoes and boil for 15 minutes. Then remove the water and add chopped courgette and yellow pepper with a little oil to start frying them.
- Assemble and cook the curry: Add the peas, tomatoes and lemongrass. Cook for 15 minutes. Add the coconut milk and water and simmer until the sauce starts to thinken (around another 10 minutes).
- Serve with rice and garnish with coriander and lime wedges if you have them.