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Peach and Potato Coconut Curry

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"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."
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1 h 20 m servings 274
Original recipe yields 6 servings


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  1. 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.
  2. 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.


  • Cook's 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.

Nutrition Facts

Per Serving: 274 calories; 17.1 29.6 4.5 12 1131 Full nutrition

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