Thai Potato Curry


This recipe was brought forth by Jackie at The Vegan Diet, but it is from Vegetarian Times.  When purchasing pre-packaged ingredients, such as vegetable broth, be sure to choose ones that suit your dietary needs.


2 tsp vegetable oil
1 large onion, chopped (about 1 1/2 cups)
2 1/2 tsp Thai Green Curry Paste prepared or homemade
1 lb/ 1/2Kg red-skin potatoes, cut into 1/2-inch cubes
1/3 cup coconut milk
1/2 cup vegetable broth
1 cup canned whole tomatoes, plus juice
1 tbsp fresh lime juice
1 tbsp chopped fresh basil
3 cups hot cooked rice
Commercially prepared sambal oelek (optional)

In large wok or skillet, heat oil over medium-high heat. Add onion and stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1 minute. Add potatoes and toss well to coat. Stir in coconut milk and broth. Using your hands, lightly crush tomatoes; add tomatoes and juice to wok. Cover and simmer until potatoes are tender, 15 to 20 minutes. Stir in lime juice and basil. Serve over rice with sambal oelek if desired. 4 Servings.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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