The recipe
Ingredients
Directions
Make the curry
Heat oil in a large wok or skillet over medium‑high heat.
Add onion and stir‑fry until golden, about 5 minutes.
Add curry paste and stir‑fry 1 minute.
Add potatoes and toss well to coat.
Stir in coconut milk and vegetable broth.
Using your hands, lightly crush tomatoes; add tomatoes and juice to the wok.
Cover and simmer until potatoes are tender, 15 to 20 minutes.
Stir in lime juice and basil.
Serve
Serve over rice with sambal oelek if desired.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Red-skin potatoes
- Hold their shape while simmering and become tender, giving the curry body.
- Coconut milk
- Adds richness and fat, mellowing the heat of the curry paste.
- Onion
- Sweetens and builds a savory base as it browns in the oil.
- Canned whole tomatoes
- Add acidity and liquid that help form the sauce.
- Thai green curry paste
- Supplies the main aromatic spice flavor of the dish.
The step that matters
Simmer covered until the potatoes are tender. Cubed potatoes cook through unevenly if the heat is too high or the lid is left off, so some pieces stay firm while others break down. Gentle, covered simmering cooks them evenly and keeps the sauce from reducing too fast.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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