Thai Potato Curry

• 1 lb small new potatoes, scrubbed
• 2 None red chiles, halved and seeded
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 None (1-inch) piece fresh ginger, peeled and roughly chopped
• 1 clove garlic, peeled and halved
• 3/4 cup plus 2 tbsp dried, unsweetened coconut
• 1 None large red pepper, seeded and cut into chunks
• 1 tbsp oil
• 6 oz snow peas, trimmed
• None None Basil leaves, to garnish
• None None Jasmine rice, to serve

1. Cook the potatoes in boiling salted water for 15 minutes; drain. Blend chiles, cumin, coriander, ginger, garlic, coconut and 1 1/4 cups boiling water in a food processor until smooth.
2. Cook red pepper in oil for 5 minutes until softened. Add potatoes and spice paste. Bring to a boil. Cover and simmer for 20 minutes, adding extra water if necessary. Add snow peas. Cook for 5 minutes. Season. Garnish with basil leaves. Serve with jasmine rice.

new potatoes, red chiles, ground cumin, ground coriander, ginger, clove garlic, red pepper, oil, snow peas, basil, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/26645 (may not work)