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Ingredients1 h 20 m servings 274 cals
Original recipe yields 6 servings
- 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.
- 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.
Per Serving: 274 calories; 17.1 g fat; 29.6 g carbohydrates; 4.5 g protein; 12 mg cholesterol; 1131 mg sodium. Full nutrition