Instructions: Add the remaining ingredients and cook until cooked.

Note : the potatoes we use are a yellow fleshed sweet potato of the type sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out.

You can either serve it on a bed of rice, or double the amount of potato and serve it alone.

Accompany it with a dressed green salad and a bowl of pickled cucumbers. The traditional Thai table also offers chilies in fish sauce (Phrik nam pla)

chilies in vinegar (phrik nam som or phrik dong), powdered chile (phrik phom - not to be confused with the powdered chile mix sold as chile powder in the US - it only contains chilies), sugar, and often MSG. You can if you wish add about a teaspoon of MSG to the above recipe to bring out the flavors, but I personally dont think it is necessary.

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