Thai potato curry

A gourmet wedding of potato, pumpkin, carrots ... with the sweet spicy flavor that will delight your family.


For 4 people :

  • 800 g of potatoes for browning (Amandine, Charlotte, Cherie, Pompadour, Ratte ...)
  • 200 g of pumpkin
  • 2 carrots
  • 1 onion
  • 1 clove of garlic
  • 1 C. tablespoon of sunflower or olive oil
  • 1 C. red curry paste
  • 350 ml of coconut milk
  • 1 bunch of coriander
  • salt
  • pepper


Chop the onion and cut all the vegetables and potatoes into pieces of about 2 cm.

Heat the oil in a frying pan or wok and fry the vegetables. Add the red curry paste.

When the vegetables are soft (count about ten minutes), add the coconut milk. Bring back a few minutes.

Add the chopped coriander just before taking the curry out of the fire.