Peach and Potato Coconut Curry

This is a basic recipe that I created for my family during peach season. There are a lot of layers in this curry that build a rich, tangy taste. Serve with sour cream on top alongside naan bread and rice.

• Preparation Time: 40 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 20 mins
• Calories: 274 Calories

Ingredients

• 2 tablespoons butter
• 1 ½ teaspoons salt
• 1 lemon, juiced
• 1 teaspoon freshly ground black pepper
• 1 cup coconut milk
• 1 large onion, chopped
• 1 tablespoon chopped fresh basil
• 3 cloves garlic, minced
• 2 cups chicken stock
• 1 tablespoon chopped fresh oregano
• 1 tablespoon garam masala
• 1 tablespoon chopped fresh mint
• 1 teaspoon ground paprika
• 1 cup chopped tomato
• 1 tablespoon minced fresh ginger
• 1 tablespoon fish sauce
• 2 tablespoons grapeseed oil
• 1 pinch chile powder, or to taste
• 1 tablespoon minced galangal root
• 3 potatoes, cut into 1/4-inch cubes
• 2 peaches, cut into 1/4-inch cubes
• 1 tablespoon chopped fennel leaves

Recipe Instructions

Step 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.

Step 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.