Thai Potato Curry

Ingredients

• 6 potatoes
• 2 onions
• 0.5 yellow bell pepper
• 1 stalk lemongrass
• 3 orange leaves
• 2 tbsp sesame oil
• 1 tsp sugar
• 1 tbsp fish sauce (optional)
• 0.5 tbsp yellow curry paste
• 200 ml coconut milk
• 1 tsp vegetable broth powder
• coriander (to taste)

Instructions

1. 1.

   Peel the potatoes and cut into cubes. Peel the onions and slice into wedges. Halve the bell pepper, remove seeds and dice. Cut the lemongrass lengthwise in half. Wash the orange leaves. Heat oil in a wok and sauté onion wedges until translucent; remove from wok and add potato cubes to toast.

2. 2.

   Add diced bell pepper, lemongrass, and orange leaves to the potatoes. Stir in sugar, fish sauce, and curry paste. Pour in coconut milk and stir in vegetable broth powder. Bring to a boil once.

3. 3.

   Wash coriander and blend finely in a mixer. Adjust seasoning of the sauce with more coriander. Serve the curry in small bowls topped with onion wedges.