A classic Thai curry which is simple to make and tastes out of this world.
- 2 tbsp any oil
- 2 medium onions, finely chopped
- 4 garlic cloves, finely chopped
- 1-2 tbsp massaman curry paste
- 800 g coconut milk
- 10 g vegetable stock cube
- 150 water, approx.
- 500 g potatoes, chopped into walnut size chunks
- 1 tsp palm or light brown sugar
- juice of 2 limes
- fish sauce, to taste
- 2 tbsp tamarind paste or sauce
- dash light soy sauce
- 100 ml pineapple juice, (optional)
- 200 g baby spinach leaves
- 200 g frozen peas
- 200 g green beans, cut into 2cm pieces (blanched and refreshed)
- 2 tbsp roasted peanuts, toasted and chopped
- 2 tbsp Thai basi, shredded (or ordinary Basil)
- Heat the oil and add the onions and garlic and cook until you get a nice golden colour.
- Add the curry paste and warm through, then add the coconut milk, stock cube and water.
- Bring to the boil, then add the potatoes, palm sugar, lime, fish sauce, tamarind, soy and pineapple juice and simmer for 15 minutes until they are just cooked.
- Season with a little salt. But be careful; ready-made pastes can be highly seasoned.
- When the potatoes are cooked, add the spinach and wilt. Then add the peas, beans and peanuts and warm through.
- Serve with shredded Thai basil, Jasmine or sticky rice and wedges of lime.
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