Thai Potato Curry

Ingredients

• 6 potatoes
• 3 onions
• 1 yellow bell pepper
• 2 stalks lemongrass
• 3 kaffir lime leaves
• 2 tbsp sesame oil
• 1 tsp sugar
• 1 tbsp Yellow curry paste
• 400 g coconut milk
• 2 tsp seasoned vegetable broth
• 4 stalks coriander

Instructions

1. 1.

   Peel the potatoes and cut them into cubes. Peel the onions and slice them into wedges. Halve the bell pepper, remove seeds and membranes, then cube the flesh. Cut the lemongrass lengthwise in half. Wash the kaffir lime leaves.

2. 2.

   Heat the oil in a wok and sauté the onion wedges until translucent, then remove from the wok. Add the potato cubes to the wok and stir-fry. Add the bell pepper cubes, lemongrass, and kaffir lime leaves.

3. 3.

   Add sugar and curry paste, pour in coconut milk, and stir in the vegetable broth. Bring to a boil, then simmer for about 10 minutes. Rinse the coriander, shake dry, and tear the leaves. Sprinkle the curry with coriander before serving.