Thai Potato Stir-Fry - cooking recipe

Ingredients

2 lbs waxy potatoes
2 tablespoons vegetable oil
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 carrot, cut into thin strips
1 zucchini, cut into thin strips
2 garlic cloves, minced
1 red chili pepper, sliced
1 bunch scallion, halved lengthwise
1/2 cup coconut milk
1 teaspoon chopped lemongrass
2 teaspoons lime juice
1 lime, zest of
1 tablespoon chopped fresh cilantro

Preparation

Using a sharp knife, cut the potatoes into small cubes.
Bring a large pan of water to a boil and cook the diced potatoes for 5 minutes; drain thoroughly.
Heat the vegetable oil in a wok or large skillet, swirling the oil around the bottom of the wok until it is really hot.
Add the potatoes, diced bell peppers, strips of carrot and zucchini, and the garlic and chile to the wok, and stir-fry for 2-3 minutes.
Stir in the scallions, coconut milk, chopped lemongrass, and the lime juice, and stir-fry the mixture for another 5 minutes.
Add the lime zest and cilantro and stir-fry for 1 minute.
Serve hot.