Prize Winning Potato Geree Recipe

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.

  1. Prize winning potatoe garee curry
    Potatoe Council Prize
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    For the paste
    1. 5 long dried red chillies soaked and de seeded
    2. 1 tablespoon of root ginger - replace with 1 teaspoon of ginger powder if you don't have it
    3. 1 stalk of lemongrass
    4. 3 shallots or 1 small red onion
    5. 2 cloves of garlic peeled
    6. 1 teaspoon of shrimp paste or yellow bean paste for a vegetarian alternative
    7. 2 teaspoons of ground coriander seeds
    8. 1 teaspoon of ground cumin seeds
    9. 3 teaspoons of Chinese curry powder
    For the curry
    1. 500g potatoes cut into large cubes
    2. 400ml can of coconut milk
    3. 250ml water
    4. 2 tablespoons of fish sauce
    5. 1 teaspoon of sugar
    6. chopped coriander leaves and fresh red chilli to decorate
    1. First make the paste in a food processor using as little water as possible and set aside.
    2. 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.
    3. Stir in all of the paste and fry it in this oil for a few minutes.
    4. Add the potato, the rest of the coconut milk and half a can of water.
    5. Simmer and add the fish sauce and sugar. Taste and adjust accordingly.
    6. Simmer until the potatoes are just cooked but still firm and serve immediately with a sprinkling of coriander to decorate.
    7. Serves 4, preparation time 10 minutes, cooking time 15 mins.