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This easy-to-make curry is jam-packed with flavour.

| By Rachael Thompson | Recipes

Therese Lum's Spicy Potato Curry

This easy-to-make curry is jam-packed with flavour.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Masterchef contestant Therese Lum shares her recipe for an easy-to-make potato curry.


  • 500g potatoes, peeled
  • 1 tbsp neutral oil
  • 2 lime leaves
  • 1 cup coconut cream
  • 1 tsp salt
  • Small bunch of mint, garnish
  • Small bunch of coriander, garnish
  • ½ lime, garnish
  • Fresh chilli slices, garnish

For the spice paste

  • 4 shallots, peeled
  • 4 garlic cloves, peeled
  • 3 large red chillis
  • 2cm ginger, peeled
  • 3cm turmeric, peeled or 1 tsp turmeric powder
  • 6 candlenuts, or 10 blanched almonds


  • Roughly chop the fresh ingredients and blitz into a paste with a hand blender or food processor. Add water if needed to help it come together.
  • Cut potatoes into 4-5cm pieces.
  • Heat the oil in a pan that will be large enough to hold the potatoes later. Scrape the spice paste and fry until fragrant and the rawness has gone.
  • Add the potatoes and gently coat in the caramelised spice paste.
  • Add the lime leaves and coconut cream. Add salt and top up with just enough water to cover the potatoes.
  • Bring to a slow boil and cook uncovered for 20-30 minutes. The potatoes should be tender and the sauce has reduced to a nice thick consistency. Adjust seasoning if needed.
  • To serve, garnish with mint and coriander leaves, half a lime and some fresh chilli slices. Serve with rice.

For more from Therese follow her at @therese.lum

Photography by Alisha Gore, Styling by Audrey Won.

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