Custard white courgette yellow curry

Ingredients; 1 or 2 custard white courgettes, 5 medium sized potatoes, coconut milk 50 cl, shallots 5, yellow curry paste 50 gr, palm sugar, fish sauce, sunflower oil.

Cut the courgette in big chunks, peel and remove the seeds. Heat a non stick pan add a little oil. Add the courgette and fry until golden brown. Set aside. Partly boil the potatoes and set aside. Heat a wok add oil. Add shopped shallots, fry until soft. Add yellow curry paste and half of the coconut milk. Bring to the boil and cook until oil appears on top.
Add the left over coconut milk bring to the boil. Cut the pre boiled potatoes in half and add. Cook until the potatoes are done, then add the courgette. Make sure everything is cooked and add palm sugar and fish sauce to your taste.