2 tsp vegetable oil
1 large onion chopped
2 1/2 tsp Thai Green Curry Paste
1 lb potato cut into 1/2 inch cubes
1/3 cup coconut milk
1/2 cup vegetable broth
1 cup canned whole tomatoes with basil, plus juice
1 Tbsp fresh squeezed lime juice
1 Tbsp chopped fresh basil
Red chili paste (sambal oelek) for serving, optional - we put out a little dish of sambal with a spoon so everyone could add their own level of heat. I think the dish definitely needed some!
>In a large skillet heat oil over medium high heat
>Add onion and sautee until softened and golden, about 5 minutes
>Add curry paste and cook about 1 minute
>Add potatoes and toss well to coat
>Using your hands, lightly crush the tomatoes between your fingers. Add tomatoes and juices to skillet.
>Cover and simmer until potatoes are tender, about 20 minutes
>Stir in lime juice and basil
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