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Red Curry Coconut  Baby Potato Stew-closeup

Red Curry Coconut Baby Potato Stew

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 people 1x
  • Category: Main, Vegetarian
  • Method: stovetop
  • Cuisine: Asian

Description

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!


Ingredients

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

Saffron rice:

  • 3/4 cups Jasmine rice
  • 1 1/2 cups warm water
  • 1/2 tsp sesame oil
  • 2 sprigs saffron
  • pinch of sugar and salt

Instructions

Red Curry Coconut:

  1. In a large pot bring vegetable stock, bay leaf and potatoes to a low simmer for 5 minutes.
  2. While the potatoes and broth are cooking, heat up oils in a saute pan.Toss in onions and saute for 1 minute.
  3. Add in peppers, garlic, season with salt and pepper and cook for another minute. Now throw in bamboo shoots.
  4. Time to get the red curry, lemon grass, ginger, and basil in, plus a quick stir.
  5. 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.
  6. Pour in coconut cream, stir and taste for seasoning and adjust as needed. Cook covered for 18 minutes.

Saffron rice:

  1. While potato stew is simmering, soak sprigs of saffron in warm water for a few minutes.
  2. 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.
  3. Take off heat and keep covered.

Plating:

  1. Take lid off rice and fluff. Scoop some onto a plate, top with potato stew and garnish with chopped fresh basil.
  2. Ready to serve.

Enjoy!


Notes

  1. I used a cast pot to cook the stew and pre-cook the potatoes in vegetable stock. It cooks more evenly and faster.
  2. You could add shrimp or chicken if you want.
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