Ingredients
12- 14 - Tart cases.
2- medium potatoes cut in small cubes.
1/4 cup - finely chopped capsicum red or green.
1/4 cup -chopped and roasted cashews.
1/4 cup - chopped water chestnuts.
1 tbsp -olive oil.
1 tbsp each- finely chopped galangal/ginger and garlic
3 tbsp each -Thick coconut milk and corriander leaves.
2 tbsp - red or green thai curry paste.
salt and pepper to taste.
To serve
yogurt and mint sauce (recipie follows)

Method.
Heat oil in a frying pan and fry galangal/ginger,garlic and curry paste for 1 min. Add potatoes, water chestnuts,and capsicum.Cook until soft.Add salt ,pepper,cashwes, coconut cream and finely corriander leaves. Mix well. Heat the tart cases slightly and fill with 1-2 tbsp of the mixture and serve with yogurt and mint sauce.

To make yogurt and mint sauce, mix together 1/2 cup thick yogurt with 2 tbsp finley chopped mint leaves,1 finely chopped green chilly and 1/2 tsp each of salt and sugar. Chill until ready to serve.