I just came across this old recipe that I actually won a prize for in a Potato Council competition so I thought I would share it with you today.
Its not my normal style – not purist enough for me but the competition called for a quick dish so I compromised and I thought you might find it handy for a cheap midweek Thai hit.
This is an adaptation of an ancient Thai dish. You can use raw potatoes as I have here, or for a richer result, you can use leftover Sunday roast potatoes.
- Prize winning potatoe garee curry2017-11-10 15:20:15Potatoe Council PrizeWrite a reviewFor the paste
For the curry
- 5 long dried red chillies soaked and de seeded
- 1 tablespoon of root ginger - replace with 1 teaspoon of ginger powder if you don't have it
- 1 stalk of lemongrass
- 3 shallots or 1 small red onion
- 2 cloves of garlic peeled
- 1 teaspoon of shrimp paste or yellow bean paste for a vegetarian alternative
- 2 teaspoons of ground coriander seeds
- 1 teaspoon of ground cumin seeds
- 3 teaspoons of Chinese curry powder
- 500g potatoes cut into large cubes
- 400ml can of coconut milk
- 250ml water
- 2 tablespoons of fish sauce
- 1 teaspoon of sugar
- chopped coriander leaves and fresh red chilli to decorate
- First make the paste in a food processor using as little water as possible and set aside.
- Open the can of coconut without shaking it. The top half should be creamy and thick. Spoon this into a small pan and bring to the boil for five minutes, stirring occasionally. You will see the oil separating out and rising to the top.
- Stir in all of the paste and fry it in this oil for a few minutes.
- Add the potato, the rest of the coconut milk and half a can of water.
- Simmer and add the fish sauce and sugar. Taste and adjust accordingly.
- Simmer until the potatoes are just cooked but still firm and serve immediately with a sprinkling of coriander to decorate.
- Serves 4, preparation time 10 minutes, cooking time 15 mins.