Ingredients:

- 2 tablespoons of olive or vegetable oil

- 1 1/2 tablespoons of "Sharwood's" curry paste *

- 1 chopped onion

- 5 to 6 medium sized potatoes - peeled and cut into small cubes

- 1 1/2 cups of coconut milk

- 200 mls of vegetable stock

Method:

Heat the oil in a large saucepan. Add the chopped onion and curry paste and leave them for 1 minute over a medium heat. Add the potatoes and stir them in well with the curry paste and onion. Mix these together over a medium to high heat for about 2 to 3 minutes.

Add the coconut milk and stir the ingredients together over a high heat for 5 minutes while gradually adding the vegetable stock. When all the vegetable stock has been mixed in, let the mixture simmer over a medium heat until you are satisfied with the texture of the curry (some people like theirs to be runny, some like it to be thick).

Serve with white rice and enjoy!

*"Sharwoods" curry paste is the best curry paste that I've come across for this dish. You can use a different one if you like; just make sure it doesn't contain any animal products.