Thai Potato Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
2
- Ingredients
- 6 potatoes
- 2 onions
- ½ yellow pepper
- 1 stalk Lemongrass
- 3 Orange Leaf lettuce varieties
- 2 Tbsps sesame oil
- 1 tsp sugar
- 1 Tbsp Fish sauce
- ½ Tbsp yellow Curry paste
- ⅞ cup Coconut milk
- 1 tsp vegetable stock cube
- cilantro (to taste)
Product recommendation
Yellow curry paste:
2 dried chillies
2-3 small shallots
a little coriander root
a little lemon grass
1 tbsp ground cumin
5 tsp ground turmeric
Put the chillies into a small bowl and cover with lukewarm water. Leave to stand for 30 minutes. Meanwhile peel and finely dice the shallots. Clean and finely chop the coriander root. Cut the lemon grass into thin rings, using only the yellow part. Take the chillies out of the water and pat dry. Put all these ingredients into a mortar and grind to a smooth paste. Transfer the paste to a bowl and stir in the cumin and turmeric.
Preparation
Kitchen utensils
1 Teaspoon, 1 Mixing bowl, 1 Cutting board, 1 Small knife, 1 Hand mixer, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Fork, 1 deep bowl, 1 Immersion blender oder Pürierstab, 1 Bowl, 1 Fine grater, 1 Tablespoon, 1 Wooden spoon, 1 Wire rack, 1 Paper towel, 1 Kitchen scale, 1 Pot
Preparation steps
1.
Peel and dice the potatoes. Peel the onions and cut into wedges. Halve, core and dice the yellow pepper. Halve the lemon grass lengthwise. Wash the orange leaves. Heat the oil in a wok and fry the onion wedges, then take out of the wok. Fry the potatoes gently in the wok, then add the yellow pepper, lemon grass and orange leaves. Add the sugar, fish sauce and curry paste. Then add the coconut milk and stock granules. Bring to the boil briefly. Wash the coriander and puree finely in a liquidiser or food processor. Season the sauce to taste with the coriander. Serve the potato curry in bowls with the onions.
2.
Preparation time: 5-10 min
3.
Cooking Time: 15-20 min
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