It is easy to keep the fat content low in a tangy Thai curry as there is no need to pre-fry the ingredients; instead they are simply simmered in light coconut milk and stock with potatoes, peas and tomatoes.
For a change of flavour, replace the new potatoes with the same amount of diced aubergine, or, if you can get them, with Thai ‘pea’ aubergines, which are available in some Asian stores.
Used different ingredients. passed on the peas and used mushrooms - 08 Jul 2009
I chose this recipe over the others because it only used one pot. Pretty good results. I used Mae Ploy brand, which is the best I've tried, but next time I will use more lime and add fresh lemongrass. - 08 Jul 2009