Red Curry Aloo Gobi

Ingredients

• 500 grams Baby potatoes, halved
• 1 medium head Cauliflower, cut into florets
• 3 tablespoons Thai red curry paste
• 400 ml Full-fat coconut milk
• 2 tablespoons Vegetable oil
• 0.5 cup Vegetable broth
• 1 tablespoon Fish sauce (or soy sauce for vegan)
• 1 teaspoon Palm sugar
• 0.5 cup Fresh Thai basil leaves
• 3 leaves Kaffir lime leaves, torn(optional)

Instructions

1. 1

   Heat the vegetable oil in a large wok or deep skillet over medium heat.

2. 2

   Add the red curry paste and fry for 2-3 minutes, stirring constantly until fragrant and the oil begins to separate.

3. 3

   Pour in half of the coconut milk and stir to combine with the paste until smooth.

4. 4

   Add the halved baby potatoes and vegetable broth, cover, and simmer for 10 minutes.

5. 5

   Add the cauliflower florets and the remaining coconut milk, ensuring the vegetables are mostly submerged.

6. 6

   Stir in the fish sauce, palm sugar, and kaffir lime leaves; simmer uncovered for another 10-12 minutes until the potatoes and cauliflower are tender.

7. 7

   Turn off the heat and fold in the fresh Thai basil leaves until they just wilt.

8. 8

   Serve hot with jasmine rice or warm naan bread.