Thai potato curry

A COCONUT milk-based curry with chillies and dhania.

This really does satisfy a hearty appetite.

Peanuts increase the protein content, making it an excellent vegetarian dish. 10 minutes – prep 20 minutes – cook Serves: 4-6

INGREDIENTS 2 medium onions, thinly sliced 30ml hot curry powder 2 green chillies, seeded and finely chopped 1 can coconut milk 15ml white sugar 1kg Freshline baby potatoes, rinsed and halved – Do not peel 20ml lemon juice 6 spring onions, chopped with some of the green tops 1 bunch fresh dhania, chopped Salt to taste 60ml salted cocktail chopped (optional) peanuts,

METHOD

Gently fry the onion slices in heated oil.

Stir in the curry powder and chilli and cook lightly.

Pour on the coconut milk and sugar and bring to the boil.

Add in the potatoes, cover and simmer for 20 minutes, stirring occasionally.

Stir in the lemon juice, spring onions and dhania, and set aside off the heat with the pot lid on for 5 minutes for the flavours to infuse.

Sprinkle the peanuts on top, and serve with freshly-cooked fluffy white rice.

HINTS & TIPS

Use soft-cooking BP1 or Mondeor potato cultivars in place of new potatoes, but rather peel them.