Thai cuisine · Vegetable Dishes

Gaeng Kari Man Farang

Mild yellow curry in which potatoes and onions simmer soft in coconut milk, lightly thickening the sauce.

Ingredients · for 4 servings

• 800 g potatoes
• 2 onions
• 3 tbsp yellow curry paste
• 400 ml coconut milk
• 300 ml water
• 2 tbsp palm sugar
• 2 tbsp light soy sauce
• 1 tsp turmeric
• 2 tbsp vegetable oil
• 1 lime

Instructions

1. Peel the potatoes and cut into 3 cm pieces; peel the onions and cut into thick wedges so they hold together while braising.
2. Heat the oil in a wide pot, add the yellow curry paste with the turmeric and stir for 2 min over medium heat until it darkens and smells fragrant.
3. Stir in half the coconut milk and simmer uncovered for 3–4 min until the fat visibly separates from the paste and the surface glistens.
4. Fold in the potatoes and onions, pour in the remaining coconut milk and the water, cover and simmer over low heat for 20 min.
5. Remove the lid, season with palm sugar and soy sauce, and simmer uncovered for another 8–10 min until the potatoes are soft and the sauce clings thickly to a spoon.
6. Finish with the juice of half a lime, ladle into deep bowls and serve with jasmine rice and the remaining lime wedges.