This curry is versatile so you can use any seasonal vegetables of choice. It would also be delicious with prawns, fresh fish fillets, or chicken
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 674 |
| Fat | 32g |
| Saturates | 27.5g |
| Protein | 12.4g |
| Carbs | 88.6g |
| Sugars | 12.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop the ginger, onion, tumeric, lemongrass, garlic, chillies and lime leaves for the paste.
Place in a food processor and blitz, scraping down the sides, until it forms a paste.
Halve the baby potatoes. Juice the lime.
Heat the oil in a medium-sized pan over a high heat. Add in the paste and stir until fragrant and lightly toasted, approx. 3-4 minutes. Add in the water and baby potatoes and bring to a boil. Lower the heat and simmer for approx. 15 minutes or until fork tender. Add in the coconut milk, salt, palm sugar, fish sauce and lime juice. Add in the sambal oelek.
Add in the vegetables and cook for 5 minutes, or until just tender.
Serve the curry with steamed rice, crispy onions and herbs.
