PEACH AND POTATO COCONUT CURRY

Peach and Potato Coconut Curry image

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.

Provided by Jim Lamb

Categories Main Dish Recipes Curries Coconut

Time 1h20m

Yield 6

Number Of Ingredients 22

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Ingredients

2 tablespoons grapeseed oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon minced galangal root
1 tablespoon minced fresh ginger
1 tablespoon garam masala
1 teaspoon ground paprika
1 pinch chile powder, or to taste
3 potatoes, cut into 1/4-inch cubes
2 peaches, cut into 1/4-inch cubes
1 cup chopped tomato
2 tablespoons butter
1 tablespoon chopped fennel leaves
1 tablespoon chopped fresh oregano
1 lemon, juiced
2 cups chicken stock
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 29.6 g, Cholesterol 11.8 mg, Fat 17.1 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1130.6 mg, Sugar 5.2 g