Ingredients
- 2 tsp
- Onion1 largechopped (about 1 1/2 cups)
- Thai Green Curry Paste prepared or homemade2 1/2 tsp
- lb. red-skin potatoes1 unitcut into 1/2-inch cubes
- 1/3 cup
- 1/2 cup
- canned whole tomatoes1 cupplus juice
- 1 unit
- Tbs. chopped fresh basil1 unit
- 3 cups
- Commercially prepared sambal oelek1 unitoptional
Method
1
Heat vegetable oil in a large pot or deep skillet over medium-high heat.
2
Add chopped onion and cook, stirring occasionally, until softened and beginning to turn golden, about 4–5 minutes.
5 minutes
3
Stir in Thai green curry paste until it coats the onions, cooking for about 1 minute to release the aromatics.
4
Add the potatoes and stir to coat with the curry mixture, cooking for 2–3 minutes.
5
Pour in coconut milk and vegetable broth, stirring well to combine.
1 minutes
6
Add canned tomatoes with their juice, breaking them up slightly with a spoon.
1 minutes
7
Bring the mixture to a simmer and cook uncovered for 12–15 minutes, until the potatoes are tender and easily pierced with a fork.
13 minutes
8
Remove from heat and stir in the fresh lime juice and chopped fresh basil.
9
Taste and adjust seasonings; add sambal oelek if extra heat is desired.
10
Serve the curry over hot cooked rice, spooning the sauce generously over each portion.