Peel the potatoes and dice them. Cook in a frying pan with the butter for 10 minutes over low heat. Remove from the pan and set aside.
Heat the curry paste in the pan for a couple of minutes, add the coconut cream and mix well.
Add the potatoes and serve hot.
Potatoes Thai Curry
2 potatoes
100ml coconut cream
1/2 glass Thai Green Curry Paste
1 tbsp. Butter