Quick Thai Potato Geree
This is my adaptation of an ancient Thai dish. You can use raw potatoes as I have here, or for a richer result, you can use the leftover Sunday roasties.
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For the paste
- 5 long dried red chillies soaked and deseeded
- 1 tablespoon root ginger - replace with 1 teaspoon of ginger powder if you don't have it
- 1 stalk of lemongrass - finely sliced
- 3 shallots or one small red onion
- 2 cloves of garlic peeled
- 1 teaspoon 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
You will also need
- 500g potatoes cut into large cubes
- 500 ml can of coconut milk
- 250 ml water
- 2 tablespoons fish sauce
- 1 teaspoon of sugar
- coriander leaves and sliced large red chilli to garnish (optional)
- Make up a paste in a food processor using as little water as possible - perhaps a tablespoon will do 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 and sliced chillies to decorate.
- Serve with Thai steamed rice.
Carole Mason https://www.carolemason.co.uk/