Potato, Capsicum And Zucchini Curry

• 500g of potatoes sliced in half
• 2 tablespoons olive oil
• 2 large red onions cut in 8ths
• 2 garlic cloves
• 1 teaspoon of tumeric
• 1 tablespoons grated ginger
• 1 teaspoon fennel seeds
• 3 red chilies
• 400ml coconut milk
• 1 red capsicum in strips
• 5 markrut (kaffir lime) leaves
• 500g small zucchini sliced
• 4 tablespoons lime juice
• 2 teaspoons fish sauce
• coriander

1. Bring to boil cover and remove from heat
2. Heat oil in saucepan over medium heat and add:
3. Onions, garlic, tumeric, ginger, fennel and chillies
4. Cook until onions soft and add coconut milk, capsicum and lime leaves
5. Add potatoes, cover and simmer for 15 minutes
6. Add zucchini and cook for 5 minutes
7. Server with lime juice and fish sauce. Garnish with coriander

olive oil, red onions, garlic, tumeric, ginger, fennel seeds, red chilies, coconut milk, red, markrut, lime juice, fish sauce, coriander

Taken from www.epicurious.com/recipes/member/views/potato-capsicum-and-zucchini-curry-50103959 (may not work)