Authentic Curry with Potatoes & Herbs

July 16, 2021

Authentic Curry with Potatoes & Herbs

Recipe: Authentic Curry with Potatoes & Herbs

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 35 Minutes

Cook Time:  1 Hour

Makes:  4-6 Servings

There’s nothing wrong with store bought curry paste in a pinch, but I think it makes the meal 100% better by making it from scratch. Not only does it taste authentic and fresh, the pleasant textures of the dish mixed with the delicious flavors and vibrant colors really makes it the best dish ever!


Curry Paste:

  • 1 2-inch piece of Galangal Root (peeled and sliced thin)
  • 1 stem of fresh Lemongrass (sliced thin)
  • 1 2-inch piece of Turmeric Root (peeled and sliced thin)
  • 2 Thai Red Peppers (chopped and deseeded)
  • 4 Kaffir Lime Leaves (chopped thin)
  • 4 Garlic Cloves (crushed)
  • 2 Shallots (chopped)
  • 1 bunch of Cilantro (chopped)
  • 1 Tbsp Cumin Seeds
  • 1 Tsp Coriander Seeds
  • 1 Tsp Turmeric powder
  • 1 Tsp Paprika powder
  • ¼ Tsp Chili powder
  • ½ Tsp Cinnamon powder
  • 2 Tsp Coconut Sugar
  • 2 Tsp Coconut Milk (add more if needed while blending to make the paste)
  • 2 Tsp Fish Sauce (I use vegan fish sauce)
  • 2 Tsp Olive Oil

For the Potatoes:

  • 2 1b Potatoes (any potato will do, I used small red potatoes)
  • 1 cup Coconut Milk
  • 1 large Onion (sliced thin)
  • 3 Tbsp homemade Curry Paste (add more if needed)
  • ½ cup Coconut Cream
  • 2 Tsp Fish Sauce
  • ¾ Cup Water
  • 2 Tbsp Coconut Sugar
  • 1 Thai Red Chili Pepper (chopped and deseeded)


  • Garnish with fresh Microgreens of your choice, fresh cilantro, salt and pepper and any other toppers you’d like with these curried potatoes!


Curry Paste:

  1. Use your food processor or the traditional way with a mortar and pestle to make the paste.
  2. If you are using the food processor, add all the ingredients to your processor and blend until it turns into a nice paste. If it is too thick, add a little more coconut milk in to make it more pasty. If you are using the mortar and pestle, slowly add in each ingredient one by one starting with the hardest and working in the softer pieces until it slowly becomes a paste.


  1. Get out a large pot and turn it on medium-low heat.
  2. Add in the coconut milk and water and stir frequently to prevent it from sticking.
  3. Add in the curry paste and cook for a few minutes until fragrant and mixed well. (if needed, add in a bit more curry paste depending on how flavorful you want it)
  4. Next, add in the coconut sugar and fish sauce. Stir until the sugar dissolves and add in the onion, garlic and cilantro until sauteed for about a minute or so.
  5. Put the potatoes in next, mix to combine and cover and cook for about 30-40 minutes on a low setting or until the liquid has covered the potatoes and the potatoes are soft to your liking.
  6. Serve warm as is or with a side of rice or other yummy food you may want to enjoy it with. Of course you want to add some yummy microgreens on top and some fresh cilantro and enjoy!

Make this recipe today!

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