500g new potatoes, halved
700ml coconut milk
Small handful Thai basil, chopped
1 vegetable stock cube
3 shallots, finely chopped
2 garlic cloves, roughly chopped
1 green chilli, finely sliced
1 tablespoon finely chopped ginger
1 thick lemongrass stalk, hard parts removed and thinly sliced
1 teaspoon turmeric
2 kaffir lime leaves
1 tablespoon coconut oil
Put all ingredients for the spice paste in a food processor, and blitz into a paste.
Tip the spice paste into a large saucepan and fry for 2–3 minutes or until fragrant.
Pour the coconut milk into the pan, stir well and bring to a boil.
Add the potatoes and vegetable stock cube and cook for 30 minutes or until the potatoes are tender and the curry thickens.
Season with salt and pepper if necessary.
Serve with a side of Brussels sprouts and pan-fried salmon.
Garnish with chopped Thai basil. Enjoy!