Preparation

Step 1 out of 14

Wash and cut 20 Little potatoes in half.

Step 2 out of 14

Add salt to the water and boil potatoes until they are fork tender (approximately 15 minutes).

Step 3 out of 14

Strain potatoes and set aside.

Step 4 out of 14

Heat wok or deep frying pan to medium/high heat and pour in half of the coconut milk.

Step 5 out of 14

Bring coconut milk to a simmer and add in the Massaman curry paste.

Step 6 out of 14

Add the garlic and cooked potatoes.

Step 7 out of 14

Pour in the remainder of the coconut milk and turn the heat up to high.

Step 8 out of 14

Add the onions and continue to simmer until the sauce thickens. If the sauce appears too dry, add water as needed.

Step 9 out of 14

Break apart two sprigs of Thai basil and add to the curry.

Step 10 out of 14

Add in a pinch of the kaffir lime leaves.

Step 11 out of 14

Add one tablespoon of peanuts and continue to simmer to desired thickness. Cook time is about 15 minutes total.

Step 12 out of 14

Plate an even portion per person and sprinkle each plate with remaining peanuts and a pinch of paprika.

Step 13 out of 14

Garnish with one fresh sprig of Thai basil per serving.

Step 14 out of 14

Using a small star shaped cookie cutter, cut out four red pepper stars and garnish each dish with one star per plate, next to the Thai basil.