Ingredients
- 600g Inca Gold potatoes, washed, dried
- 400ml can coconut milk
- 1 tablespoon vegetable oil, plus extra for shallow-frying
- 1 brown onion, chopped
- 1 tablespoon grated fresh ginger
- 1/4 cup Thai yellow curry paste
- 2/3 cup salt-reduced chicken stock
- 500g sweet potato, peeled, chopped into 3cm pieces
- 4 kaffir lime leaves
- 2 x 250g packets microwave brown rice and quinoa mix
- 1 tablespoon lime juice, plus lime wedges to serve
- 1 tablespoon fish sauce
- 1 tablespoon grated palm sugar
- Fresh coriander sprigs, to serve
- Sliced long red chilli, to serve
Directions
- Step 1
Peel potatoes, reserving potato skins. Cut potatoes into 3cm pieces. Set aside. Reserve 2 tablespoons of coconut milk.
- Step 2
Heat oil in large deep frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until just softened. Add ginger. Cook, stirring for 30 seconds or until fragrant. Add curry paste. Cook, stirring, until combined. Add remaining coconut milk, stock and kaffir lime leaves. Bring to the boil.
- Step 3
Add chopped potato and sweet potato. Reduce heat to medium-low. Cook for 15 minutes or until just tender.
- Step 4
Meanwhile, heat extra oil in a small frying pan over medium-high heat. Cook, in 3 batches, for 2 minutes or until potato skins are golden and crisp. Drain on paper towel.
- Step 5
Cook microwave rice mix following packet directions.
- Step 6
Add lime juice, sauce and sugar to curry. Stir to combine. Drizzle with reserved coconut milk. Sprinkle with potato skins, coriander and chilli. Serve with rice mix and lime wedges.
Serving size: 6
Recipe courtesy of taste.com.au