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| Peach and Potato Coconut Curry |
"This is a basic recipe that I created for my family during peach season. There are a lot of layers in this curry that build a rich, tangy taste. Serve with sour cream on top alongside naan bread and rice."
Ingredients :
- 2 tablespoons grapeseed oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon minced galangal root
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground paprika
- 1 pinch chile powder, or to taste
- 3 potatoes, cut into 1/4-inch cubes
- 2 peaches, cut into 1/4-inch cubes
- 1 cup chopped tomato
- 2 tablespoons butter
- 1 tablespoon chopped fennel leaves
- 1 tablespoon chopped fresh oregano
- 1 lemon, juiced
- 2 cups chicken stock
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Instructions :
| Prep : 40M | Cook : 6M | Ready in : 1H20M |
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- Heat oil in a large pot over medium heat. Cook and stir onion, garlic, galangal, ginger, garam masala, paprika, and chile powder in the hot oil until onion is browned, about 10 minutes.
- Stir potatoes, peaches, tomato, butter, fennel leaves, and oregano into the pot; bring to a simmer. Stir in lemon juice. Reduce heat to medium-low; add chicken stock, coconut milk, fish sauce, basil, mint, salt, and pepper. Simmer until potatoes are tender, 25 to 30 minutes.
Notes :
- Substitute lentils, chickpeas, or any kind of protein such as chicken, lamb, or beef for the potatoes.
- Try to add coconut milk when curry it is not at a boil to minimize chances of broth curdling.
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