Potato, Capsicum & Spinach in Red Thai Sauce

Self cooking photograph

Name this dish as you would wish either stir fry or curry! The taste is just fantastic - tangy!
potatoes	500g, cubes
capsicum	1 big, cubes
spinach	1-1/2 bunch, chopped
tomatoes	4, cut into quarters
onion	2, cut into wedges
ginger julienne	1tsp
garlic clove	1, chopped
coriander powder	1tbsp
chicken stock	2 cups (vegetable stock can also be used)
thai red curry paste	2tbsp - adjust to taste
olive oil	3tbsp
Method:
Boil potato cubes a pan until tender and keep aside.
In a separate pan boil chopped spinach until its wilted and keep aside.
Heat oil in a wok, add onions, capsicum, ginger and garlic.
Stir fry for 3 minutes on low heat.
Add coriander, potatoes, tomatoes, stock and curry paste.
Bring it to boil, stirring occasionally on medium heat.
Add spinach, reduce heat, stir lightly, cover and cook for 2 minutes.
Remove the cover, stir occasionally on medium heat until water dries.
Serve hot with chapati or any kind of bread.
Serves 4.
Thai Red Curry Paste - my version of easiest paste:
red chilli pepper	3tsp
garlic/ ginger paste	1tsp
coriander powder	1/2tsp
cumin powder	1/2tsp
sugar	1tsp
soy sauce	2tbsp
lemon juice	3tbsp
lemon grass	1tbsp, chopped
(substitute for lemon grass is lemon rind)
Method:
Mix well all the ingredients in a bowl.
Red chilli and lemon juice can be adjusted as per the taste.
It also tastes aromatic with grilled food.