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 cloves garlic, finely chopped
- 1-2 tbsp massaman curry paste
- 2 x 400g can coconut milk
- 1 x 10g vegetable stock cube
- 150mls water, approx.
- 500g potatoes, chopped into chunks the size of a walnut, preferably using a serrated potato chopper
- 1 tsp Palm or light brown sugar
- juice 2 limes
- fish sauce, to taste
- 2-3 tbsp tamarind paste or sauce
- dash light soy sauce
- 100mls pineapple juice, (optional)
- 200g baby spinach leaves
- 200g frozen peas
- 200g green beans, cut into 2cm pieces (blanched and refreshed)
- 2 tbsp, roasted peanuts toasted and chopped
- 2 tbsp Thai basil, shredded (or ordinary Basil)
- Heat the oil and add the onions and garlic and cook until you get a nice golden colour.
- Then add the curry paste and warm through, before adding 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 a lot of made pastes are highly seasoned.
- Once the potatoes are cooked, add the spinach and wilt, then the peas, beans and peanuts and warm through.
- Serve with shredded Thai basil, Jasmine or sticky rice and wedges of lime.