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I prepared again the Thai Chicken Soup before it was too hot to enjoy it. With the fresh harvested lemon grass I also cooked this thai-inspired green curry.



Thai Green Curry with Potatoes

Ingredients
Serves two:
3 medium potatoes
2 green chillies
2cm ginger
1 clove garlic
5 cilantro sprigs
5 nira leaves
1/2 lemongrass stalk
100ml coconut cream
2 tbsp Thai basil
1 tbsp fish sauce
100g jasmine rice

Directions
Chop together the green chilies, garlic, ginger, coriander, nira and lemon grass, then fry for a few minutes in a large pan with a vegetable oil.
Pour the coconut cream into the pan and let thicken for two minutes.
Cut the peeled potatoes into 1 cm cubes, then put them in the pan. Add half glass of water and cook over low heat for 20 minutes until the potatoes are tender.
Meanwhile cook the jasmine rice, drain and keep aside.
Remove the green curry from heat, add the chopped Thai basil and the fish sauce and serve with the rice.

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One year ago:

Fiery Pasta with Mushrooms

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This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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I'll send this also to Sindhi Rasoi for Link Potato Recipes.

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