Peach and Potato Coconut Curry Recipe

Peach and Potato Coconut Curry Recipe

  • 2 tablespoons grapeseed oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon minced galangal root
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground paprika
  • 1 pinch chile powder, or to taste
  • 3 potatoes, cut into 1/4-inch cubes
  • 2 peaches, cut into 1/4-inch cubes
  • 1 cup chopped tomato
  • 2 tablespoons butter
  • 1 tablespoon chopped fennel leaves
  • 1 tablespoon chopped fresh oregano
  • 1 lemon, juiced
  • 2 cups chicken stock
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  1. Heat oil in a large pot over medium heat. Cook and stir onion, garlic, galangal, ginger, garam masala, paprika, and chile powder in the hot oil until onion is browned, about 10 minutes.
  2. Stir potatoes, peaches, tomato, butter, fennel leaves, and oregano into the pot; bring to a simmer. Stir in lemon juice. Reduce heat to medium-low; add chicken stock, coconut milk, fish sauce, basil, mint, salt, and pepper. Simmer until potatoes are tender, 25 to 30 minutes.
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