adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Yellow Thai potato curry with crispy potato skins
Yellow Thai potato curry with crispy potato skins
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your yellow Thai curry with crispy potato skins.
Ingredients:
  • 600g crème gold potatoes, washed, dried
  • 400ml can coconut milk
  • 18.40 gm vegetable oil, plus extra for shallow-frying
  • 1 brown onion, chopped
  • 20.00 ml grated fresh ginger
  • 87.50 gm Thai yellow curry paste
  • 168.30 gm salt-reduced chicken stock
  • 500g gold sweet potato, peeled, chopped into 3cm pieces
  • 4 makrut lime leaves
  • 2 x 250g packets microwave brown rice and quinoa mix
  • 21.00 gm lime juice, plus lime wedges to serve
  • 24.40 gm fish sauce
  • 20.00 ml grated palm sugar
  • Fresh coriander sprigs, to serve
  • Sliced long red chilli, to serve
Instructions:
  • Peel the potatoes, saving the skins. Cut the potatoes into 3cm pieces and set aside. Keep 2 tablespoons of coconut milk for later.
  • In a large deep frying pan over medium heat, heat oil. Add onion and cook, stirring, until softened, about 5 minutes. Stir in ginger until fragrant, about 30 seconds. Combine with curry paste, then pour in the rest of the coconut milk, stock, and makrut lime leaves. Bring to a boil.
  • Add in the diced potato and sweet potato. Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
  • Heat a generous amount of oil in a small frying pan over medium-high heat. Cook the potatoes in small batches for about 2 minutes, or until the skins are golden and crispy. Drain them on a paper towel.
  • Prepare the microwave rice mix according to the instructions on the packet.
  • Combine lime juice, sauce, and sugar into the curry, stirring until mixed. Finish by drizzling with reserved coconut milk, sprinkling with potato skins, coriander, and chili. Serve alongside a rice mixture and lime wedges.

Similar Recipes