Thai Curry

Thai Curry with Potatos:
I read a recipe for thai red curry in a magazine and wanted to try it out.We did not want to make this too hot so I reduced the amount of red chili and also added tomatoes for a nice red color.Also since I did not want to add vegetable stock so the tomatoes gave the curry a nice consistency without compromising on the flavor too much.Can't say this is totally authentic.Just my version of it.But it did turn out with nice accents of lemongrass and coconut.Definitely worth a try.Its really simple to make :)

Ingredients for Thai Curry Paste:
Onions 1
Lemongrass 3 stalks
Coriander 1 bunch
Mint handful leaves
Basil handful leaves
lemon juice 1 tbsp
Ginger 1 inch
Garlic 3 cloves
Peanuts 100gms
Tomato 2
Salt
White pepper
Soy Sauce 3 tbsp
Dry Red chili 1
Sugar 1tsp

Other Ingredients:
Potato 3 medium sized
Onion 1
Coconut milk 200ml
Olive oil 2tbsp

Method:
1.Cook the potatoes with water and salt in the microwave/wok until tender.
2.Heat oil in a wok.Add onions and fry until translucent.
3.Add the potatoes and saute lightly for 2-3 minutes.
4.Grind the Thai Curry paste(ingredients mentioned above) and add to the potatoes.
5.Saute for 1 minute.
6.Add the coconut milk and bring to boil.
7.Garnish with corainder leaves and serve with jasmine/basmati rice