Thai Yellow Curry Baked Potatoes

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Thai Yellow Curry Baked Potatoes are a flavorful and unique twist on traditional baked potatoes. This dish is perfect for those who love Thai food and want to try something new.

To make Thai Yellow Curry Baked Potatoes, first, scrub and rinse potatoes well. Next, pierce them several times with a fork and brush with olive oil. Bake the potatoes in the oven at 400°F for about 45-50 minutes or until they are cooked through and tender.

Meanwhile, prepare the Thai yellow curry sauce. In a pan, sauté onions, garlic, and ginger until fragrant. Add Thai yellow curry paste, coconut milk, vegetable stock, fish sauce, and sugar. Stir until well combined and bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally.

Once the potatoes are done, take them out of the oven and slice them open. Spoon the Thai yellow curry sauce over the potatoes, garnish with cilantro and red pepper flakes if desired. Serve immediately and enjoy!

Thai Yellow Curry Baked Potatoes Ingredients

6 cups potatoes (cut according to preference)water (for boiling)3 tbsp coconut oil

Curry Paste

7 dried chillies (rehydrated)1 tsp coriander seeds (toasted)1/2 tsp cumin seeds (toasted)1/8 tsp fenugreek seeds (toasted)1/2 cup shallots or onion (sliced)5 cloves garlic1 inch galangal or ginger (finely chopped)1 inch turmeric or 1/2 tsp turmeric powder2 inches lemongrass (white part only & finely chopped)2 tsp curry powder1 tsp cilantro roots or stems1/4 tsp white peppercorns (toasted)1 tsp salt

Steps

Preheat oven to 200 deg C & line a large baking sheet.In a stone mortar & pestle, add cumin, coriander & fenugreek seeds plus peppercorns, grind into a powder.Add the rest of the ingredients & pound into a fine paste.Boil potatoes for 10 mins, drain & transfer into a big bowl.Add yellow curry paste, oil & mix well with hands.Transfer potatoes onto baking sheet & roast for 20-30 mins till potatoes reaches desired crispiness.Garnish with chopped cilantro, sliced chillies & lime juice (optional)