Thai Potato Curry Recipe

Thai Potato Curry Recipe

Thai Potato Curry Recipe



2 medium onions, thinly sliced

30ml hot curry powder

2 green chillies, seeded and finely chopped

1 can coconut milk

15ml white sugar

1 kg baby potatoes, rinsed and halved – DO NOT PEEL

20ml lemon juice

6 spring onions, chopped with some of the green tops

1 bunch fresh dhania (it tastes like a mix of coriander and cumin powder), chopped

salt to taste

60ml salted cocktail peanuts, chopped (optional)



  • Gently fry the onion slices in heated oil
  • Stir in the curry powder and chilli and cook lightly; pour on the coconut milk and sugar and bring to the boil
  • Add in the potatoes, cover and simmer for 20 minutes, stirring occasionally
  • Stir in the lemon juice, spring onions and dhania, and set aside off the heat with the pot lid on for 5 minutes for the flavours to infuse
  • Sprinkle the peanuts on top, and serve with freshly cooked fluffy white rice

Spoil yourself with a taste of the East