Tender potatoes slow simmered in an exotic Thai red curry sauce.
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
Prep Time: 10min | Cook Time: 20min
Preheat the oven to 450 F.
Wash, scrub and cut the potatoes into wedges.
Place the potatoes in a large bowl and toss them with the coconut oil, salt, and pepper.
Place the potatoes on an aluminum foil-lined baking sheet and bake the potatoes for 18-20 minutes or until they are golden brown.
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.
Add the coconut milk and continue to cook for about 5 minutes.
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.
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