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.
Make up a paste in a food processor using as little water as possible – perhaps a tablespoon will do.
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
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 sugar
Coriander and chilli to garnish
- First make the paste 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 to decorate.
Prep time 10 minutes
Cooking time 15 mins