Potato Recipes

Appetizer Side Dish Main Dish

Coconut Red Curry Stewed Potatoes

  • Ready Time: 30min
    No Reviews
  • Prep Time: 10min
    Cook Time: 20min
  • Potato Type: Reds
  • Serves: 4
    Prep Method: Baked
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Description

Recipe by: Potatoes USA

Tender potatoes slow simmered in an exotic Thai red curry sauce.

Ingredients

  • 1-pound Red Potatoes, cut into wedges (roughly 6 wedges per potato)
  • 3 tablespoons Coconut Oil
  • As Needed Salt and Pepper
  • 2 tablespoons Red Curry Paste
  • 8 ounces Diced Tomatoes, canned
  • 12 ounces Coconut Milk
  • ¼ cup Fresh Basil, chopped

Preparation
Prep Time: 10min | Cook Time: 20min

  1. Preheat the oven to 450 F.
  2. Wash, scrub and cut the potatoes into wedges.
  3. Place the potatoes in a large bowl and toss them with the coconut oil, salt, and pepper.
  4. Place the potatoes on an aluminum foil-lined baking sheet and bake the potatoes for 18-20 minutes or until they are golden brown.
  5. While the potatoes are roasting in the oven. Combine the curry paste, and diced tomatoes in a medium-sized pot over medium-high heat.  Cook the mixture until it has reduced in volume by about 50%, this should take 8-10 minutes.
  6. Add the coconut milk and continue to cook for about 5 minutes.
  7. Add the roasted potatoes to the sauce and cook for an additional 5 minutes. Remove from the heat and portion the potato curry into a serving bowl. Top with fresh basil and enjoy it immediately.

Nutrition

Calories220
Fat12g
Sodium680mg
Vitamin C17mg
Carbohydrates25g
Fiber3g
Protein3g
Potassium652mg
Sugar6g

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