Thai Potato Curry

• 1 pound small new potatoes scrubbed
• 2 red chiles halved and seeded
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 piece fresh ginger peeled and roughly chopped
• 1 clove garlic peeled and halved
• 3/4 cup coconut dried, unsweetened
• 1 red pepper large, seeded and cut into chunks
• 1 tablespoon oil
• 6 ounces snow peas trimmed
• basil leaves to garnish
• 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.

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

Taken from www.yummly.com/recipe/Thai-Potato-Curry-1403131 (may not work)