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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Recipe Summary

prep:
40 mins
cook:
40 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

274 calories; protein 4.5g; carbohydrates 29.6g; fat 17.1g; cholesterol 11.8mg; sodium 1130.6mg. Full Nutrition
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