Vegetarian Thai potato curry.
To make: blend
3 sprigs spring onion,
4 green chillies,
1/2 inch ginger,
4 shallots,
4 garlic,
1 tomato,
1/2 tbsp coriander powder and 1 lemongrass/serai.
Fry with 1 cinnamon (broken) and 4 cloves
in 4 tbsp of oil till aromatic.

Add 3 sliced potatoes,
pour in enough water,
stir and let it simmer.
When potatoes are softened,
add 1/2 sliced capsicum,
pour 1 cup coconut milk and season with palm sugar (as needed) and salt.

Simmer to heat through.
Off the heat and combine in basil leaves.

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