Lime And Potato Coconut Curry Recipes


450g sweet potato, peeled, cut into 2cm pieces
350g kipfler potatoes, peeled, cut into 2cm pieces
1 large onion, chopped
2 garlic cloves, crushed
1 tablespoon finely grated fresh ginger
3 teasoons finely grated fresh turmeric
275ml salt-reduced vegetable stock
250ml (1 cup) light coconut milk
2 slender eggplants, sliced
2 zucchini, sliced into rounds
600g thick white fish (such as ling), cut into 3cm pieces
2 teaspoons fish sauce
1 lime, rind finely grated, juiced, plus extra wedges, to serve
Fresh Thai basil leaves, to serve


Step 1
Spray a large non-stick frying pan with oil. Place over medium-high heat. Add sweet potato, potato and onion. Cook, stirring, for 1-2 minutes. Add the garlic, ginger and turmeric. Season well and stir to coat.
Step 2
Add stock and coconut milk. Bring almost to the boil. Reduce heat. Simmer, covered, for 10 minutes. Uncover and simmer for 5 minutes.
Step 3
Add eggplant and zucchini. Simmer, covered, for 10 minutes or until eggplant is tender. Add fish, fish sauce, lime rind and juice. Simmer, covered, for 5 minutes or until fish is cooked through.
Step 4
Divide curry among serving bowls. Top with basil. Serve with extra lime.

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