Ingredients:

6 white potatoes, unpeeled and washed, each cut into 8 wedges
2 tablespoons olive oil
1 large onion, julienned
3 large carrots, peeled and grated
3 tablespoons Panang Curry Paste
salt & pepper, to taste

Methods:

1. In a large pot, boil potatoes in salted water just until tender, about 20 minutes. Drain potatoes, reserving about 1 1/2 cups of liquid.
2. In sauté pan, heat olive oil over medium high heat.
3. Add onion and sauté until soft.
4. Add carrots and cook until tender, about 2-3 minutes.
5. Add potatoes, Panang Curry Paste and reserved liquid from potatoes. Season with salt and pepper. Mix together well.
6. Serve.