Thai Style Bottle Gourd and Potato Curry

1In a large pan, heat vegetable oil (1 tablespoon) over medium heat. Add the chopped onion (1), potato cubes and garlic (3 cloves). Stir fry until fragrant and potatoes (2) become golden brown.

2Add the Thai red curry paste (2 tablespoons) to the pan. Cook for a minute to release the flavors.

3Add the cubed bottle gourd (500 g) and chopped tomatoes (2) to the pan. Stir well to coat the vegetables with the curry paste (2 tablespoons).

4Pour in the coconut milk (1 can) and season with salt. Stir to combine all the ingredients.

5Cover and simmer the curry for about 15 minutes or until the vegetables are tender.

6Once cooked, garnish with fresh coriander leaves.

7Serve the Thai Style Bottle Gourd (500 g) and Potato Curry hot with steamed rice or freshly cooked jasmine rice.