Red Curry Coconut Baby Potato Stew. The colors will lift you, the texture will tantalize you, and the flavor, well, hold on to your socks, because this dish has so much flavor that it will take you on the most amazing exotic tasting excursion you have ever had! Hence the smitten smile on my face!
Song of the day: “You Got the Look” by Prince.
A taste and texture extravaganza!
Red Curry Coconut Baby Potato Stew, imagine soft billowy potatoes nestled in a wonderful curry coconut sauce with amazing Thai spices and for texture bamboo shoots and red peppers. As a result, we are on the flavor train again! Do I have your attention yet? I hope so!
For me, red curry coconut is probably my most favorite go-to for Asian flavors. I love how the coconut soothes the heat of the red curry and together with some fresh Thai spices and herbs, it will fill your house with mouth-watering aromas. I am so excited to share this recipe with you, hence why I cook!
Red Curry Coconut Baby Potato Stew in as little as 30 minutes…………
In 30 minutes you will have a healthy, colorful, tasty plate that even the kids may become fond of. Come with me into our kitchen and I will show you how easy it is to develop amazing flavors in very little time!
This is what you will need to make Red Curry Coconut Baby Potato Stew:
- Baby potatoes
- Red Peppers
- Bamboo shoots
- Bay leaf
- Vegetable stock
- Coconut Cream
- E.V.O. oil
- Pat of butter
- Salt & pepper
Now for the fun part…………………
Let’s get cooking!
Firstly, the key to making this dish is to have the stock already hot and going on the stove resulting in a quicker cooking time. In go the potatoes and a bay leaf and that will simmer while we start to build the base.
I bet you are asking how do we build all that flavor, well, secondly, we start with olive oil, onions, and garlic in a pot sauteing, then peppers, bamboo shoots, and all the lovely seasonings including red curry paste, lemongrass, basil, salt, pepper. Consequently, you are going to smell that aroma. Fresh, spicy, sweet? So yummy!
Thirdly, the potatoes go in to mingle, along with the vegetable stock, and this Thai dance begins the fusion cha cha cha!
The Cream of the Crop in this Red Curry Coconut Baby Potato Stew…………………
Nothing sweetens the pot better than coconut cream especially when red curry is involved. Fourthly and lastly, in goes the coconut cream. I love that aroma as the coconut mingles with the spices, and you get this dichotomy of sweet and exotic spicy.
Red Curry Coconut Baby Potato Stew, we need to serve it on something……………..
I had this ah-ha moment because many come my way when I am cooking. Sometimes a blessing, and sometimes a headache, lol. I bought this saffron and I thought oh this would be good in nice steamed rice and so it is. Red Curry Coconut Baby Potato Stew with saffron rice! You may be thinking ‘wow this is a starch overload’. My answer to that is ‘would you say no to anything double chocolate or extra cheesy good?‘ Then why deny yourself this marriage of potato and rice.
All I can say is I feel so warm and cozy inside when that potato melts into the rice and the whole thing feels like a warm blanket on my tongue. As a result, STUPENDOUS!
Enough chitter-chatter, time to dive into this exotic Red Curry Coconut Baby Potato Stew……………..
The aroma is amazing. Basil, lemongrass, backdrops of sweet coconut, and peppers. This dish is also just a joyful enchilada of color and dimension. Just look at it, does that not make you want to smile? However, I bet it makes you want to get some chopsticks or a fork and scoop some up!
Okay, I see the white light and the tunnel, I am going to heaven. Oh, wait, that is only the lightbox and the photo studio, lol. These potatoes just melt in contrast to that skin offering a magnitude of flavor that is just unbelievable. Then likewise the texture and a crisp bite from the bamboo shoot along with a little sweetness of the peppers and onion leaves me a very noteworthy happy camper. I taste the freshness of the basil and I have to tell you the lemongrass is spot on! I feel like I am away in some far off destination experiencing exoticism at its best.
I almost forgot, the saffron rice is perfectly light, fluffy, starchy, nutty and that golden hue along with its subtle nature of saffron just seals the deal on this dish!
Today is Family Day. Family is important and probably the most complex thing we can ever experience. Food is really a huge part of family life. Someone once told me if you want your kids to be well rounded, get them to travel the world. Well, some of us can’t travel the world, so I say when you can’t go there, bring there here. Today I give you Red Curry Coconut Baby Potato Stew!
Take your family on a Thai fusion experience, maybe you may even be surprised because your kids are going to love this! A most noteworthy flavored recipe!
Happy Family Day!
Song of the day: “You Got the Look” by Prince.
Red Curry Coconut Baby Potato Stew, imagine soft billowy potatoes nestled in a wonderful curry coconut sauce with amazing Thai spices and for texture bamboo shoots and red peppers. Do I have your attention yet? I hope so!
Red Curry Coconut:
- 450 g baby potatoes
- 1 bay leaf
- 2 1/2 cups vegetable stock
- 1 Tbsp grapeseed oil
- 1 tsp sesame oil
- 1 medium yellow onion slices
- 1 clove garlic minced
- 1 red bell pepper cleaned and slivered
- 1 heaping tablespoon red curry paste
- 1 Tbsp grated lemongrass
- 1 tsp grated ginger
- 3 basil leaves plus a few more for garnish
- 200 ml can bamboo shoots
- 400 ml coconut cream
- salt and white pepper to taste
- 3/4 cups Jasmine rice
- 1 1/2 cups warm water
- 1/2 tsp sesame oil
- 2 sprigs saffron
- pinch of sugar and salt
Red Curry Coconut:
- In a large pot bring vegetable stock, bay leaf and potatoes to a low simmer for 5 minutes.
- While the potatoes and broth are cooking, heat up oils in a saute pan.Toss in onions and saute for 1 minute.
- Add in peppers, garlic, season with salt and pepper and cook for another minute. Now throw in bamboo shoots.
- Time to get the red curry, lemon grass, ginger, and basil in, plus a quick stir.
- Scoop potatoes out of broth with a slotted spoon and stir in carefully, now pour in vegetable stock and bay leaf. Let simmer for 4-5 minutes.
- Pour in coconut cream, stir and taste for seasoning and adjust as needed. Cook covered for 18 minutes.
- While potato stew is simmering, soak sprigs of saffron in warm water for a few minutes.
- In a medium saucepot mix water rice oil salt and sugar, cover and bring to a boil then lower heat to a very low simmer. Stir well and frequently so the rice does not stick to the pot. Cover and cook for 15 minutes.
- Take off heat and keep covered.
- Take lid off rice and fluff. Scoop some onto a plate, top with potato stew and garnish with chopped fresh basil.
- Ready to serve.
- I used a cast pot to cook the stew and pre-cook the potatoes in vegetable stock. It cooks more evenly and faster.
- You could add shrimp or chicken if you want.