Ingredients
500g potatoes
approx 3, cut into 1.5cm cubes
2 tbsp vegetable oil
1 clove garlic
smashed and chopped
1 onion
finely chopped
2 tbsp masaman curry paste
Maesri brand recommended
200g eggplant
diced approx 1cm
300g pumpkin
peeled and finely diced
3 tbsp fish sauce
2-3 leaves kaffir lime leaves
slightly crushed
1 tin coconut milk
1-2 whole limes
1 cup peas
1 cup water
1 cup mint
shredded
1-2 whole chillies
optional, sliced
Allergy Advice
Contains Fish
Contains Nuts
Equipment
- 1 Pot
- 1 Wok or large frying pan
- 1 Strainer
- 1 Knife
- 1 Peeler
Instructions
- Peel potatoes, cut into 1.5cm cubes and place in a pot of cold water. Bring to the boil and simmer for 5 minutes. Strain and set aside to cool.
- Heat oil in a wok or large frying pan and add garlic, onion and curry paste.
- Sauté for 3-4 minutes then add eggplant and pumpkin, stirring to coat with paste for another 3-4 minutes.
- Add fish sauce, cooked potato, coconut milk, lime leaves and the juice of half a lime. Bring to a boil while stirring.
- Reduce to a simmer and stir every five minutes for 20 minutes to prevent sticking.
- In the last five minutes, add peas and water, stirring to combine.
- Sprinkle with mint leaves and serve with boiled rice. Add extra chillies to adult portions if desired.
Notes
Tip
If the curry is too warm for kids, add natural yogurt to their portion.
Tip
Stir every five minutes during simmering to prevent burning.
Variation
Add sliced chillies to adult portions for extra heat.
Storage
Leftovers make a great cold lunch the following day.
