Name: Thai Mussaman Potato Curry recipe by Smita Chandra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 grams baby Potatoes about 14-16 small ones; 2 tbsp Oil; 1 medium Onion roughly chopped; 2 cloves Garlic chopped; 1 inch piece Ginger or Galangal chopped; 2 tbsp unsalted roasted Peanuts; 3/4 cup premium canned Coconut milk well shaken; 2 tsp Thai curry powder; 2 tsp Brown sugar; 2 tsp Fish sauce or salt to taste; 1 cup Water; 1/2 cup halved mini Cherry/Grape Tomatoes; Juice of 1 lime; 2 tbsp fresh Cilantro chopped; 2 tbsp fresh Basil chopped; 1 stalk Lemongrass (optional); soft white parts only roughly

Ingredients Serving: 4

250 grams baby Potatoes about 14-16 small ones
2 tbsp Oil
1 medium Onion roughly chopped
2 cloves Garlic chopped
1 inch piece Ginger or Galangal chopped
2 tbsp unsalted roasted Peanuts
3/4 cup premium canned Coconut milk well shaken
2 tsp Thai curry powder
2 tsp Brown sugar
2 tsp Fish sauce or salt to taste
1 cup Water
1/2 cup halved mini Cherry/Grape Tomatoes
Juice of 1 lime
2 tbsp fresh Cilantro chopped
2 tbsp fresh Basil chopped
1 stalk Lemongrass (optional)
soft white parts only roughly

Instructions

Bring a pot of water to a boil, add potatoes and cook them until just tender but not mushy or falling apart - about 12 - 15 min. Cool, peel and halve them. Reserve.
Meanwhile, warm oil in skillet over medium heat. Add onions, garlic, ginger or galangal, lemongrass and peanuts.
Sauté until lightly browned and softened, about 5-7 min.
Cool slightly (about 5 min), then transfer to the jar of a blender, along with the coconut milk, curry powder, sugar, fish sauce (or salt to taste) and water. Blend to a smooth paste.
Transfer this paste back into the skillet, set over medium heat.
Add reserved potatoes, stir to mix, cover skillet and cook until mixture starts to bubble.
Reduce heat to low and cook for 15 min. or until potatoes are very soft and sauce is thick. Stir occasionally.
Fold in tomatoes, lime juice and fresh herbs. Cover and let curry rest 5 min. before serving

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