Green Potato Curry with Peas

For the green potato curry with peas, boil the green curry paste in the coconut milk, stirring several times to make a thick creamy sauce.

Peel the potatoes and cut them into cubes of about 1 cm.

Crush the lemongrass so that the essential oils it contains can be released more easily.

Steam the potatoes in the curry sauce with the lemongrass and the liemtte leaves until soft. Just before the end of the cooking time, add the peas and cook briefly. Season the curry with the juice and a little grated lime and salt. Remove the lime leaves and lemongrass.

Wash and pluck the coriander greens and mix into the curry. Serve the green potato curry with peas hot with basmati rice.

Preparation Tip:

In the health food store or health food store you can get vegan Thai curry pastes for green potato curry with peas. Attention - the products you get in the Asian store contain dried shrimp!

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