Recipe: Red Thai Curry Baked Potatoes

Two great tastes that taste great together. If you like curry and you’d like to alternative to eating with the many variants of Indian breads (dosa, chapati, naan, and so on) than this is great. I actually first had this in Amsterdam of all places but wow, it’s weirdly satisfying and filling. I had it with some cheese on top the first time but if cheese and curry isn’t your jam, you can skip it.

Red Thai Curry Baked Potatoes
Serves 4
A hearty new classic that combines two great tastes in to one.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 potatoes, oven baked
  2. 1/4 teaspoon salt
  3. 2 tsp olive oil
  4. 1 chicken breast
  5. 1 small onion, diced
  6. 3 garlic cloves, minced
  7. 1 carrot, diced
  8. 1/4 cup green peas
  9. 2 tbsps Red Curry Paste
  10. 250ml coconut milk
  11. 1 tablespoon sugar
  12. 1 teaspoon fish sauce
  13. optional garnish: zested lime, minced red chili, cilantro
Instructions
  1. In a high sided pan, heat oil over medium high heat then add chicken.
  2. After 1-2 minutes, add the onion and garlic and cook until onion is clear.
  3. Add the rest of the vegetables and curry paste, mixing well.
  4. After 5-6 minutes, add the coconut milk and stir until thickened.
  5. Add the sugar and fish sauce and cook until the vegetables are softened.
  6. Take the bake potato, cut a slit down the middle deep enough to almost go through then fill potato with curry and top with garnish.
Adapted from Wok and Skillet
Adapted from Wok and Skillet
Mab Made Food http://www.mabdese.net/bento/

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