11
Feb

Thai Coconut Potatoes

Chaat Magazine 0 comment

Add some creaminess to your potatoes with this great recipe.

Prep time:      About 10 minutes

Cook time:     About 40 minutes

Serves:           4

INGREDIENTS:

4 Medium potatoes, skin on, thinly sliced
Olive oil
1 Onion, finely chopped
2tbsp  Thai green curry paste
300ml Reduced fat coconut milk
½ Small butternut squash, peeled and sliced (about 300g prepared weight)
Fresh coriander, chopped (optional)

METHOD:

Preheat oven to Gas 6, 200ºC, 400ºF.

Place sliced potatoes and butternut squash in a large plastic (microwave proof) bowl.  (They will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).

Rinse slices with water, drain, place back into bowl.  Cover with plastic plate or cling film and cook.

MW = 800 watts

Category E

= 5-8 minutes

For MW if different watts or category adjust cooking time in accordance with manufacturers’ instructions.

 

 

When potatoes and squash are cooked shake bowl and stand for 1 minute, then drain.

In a pan heat the oil, add the onion and lightly cook.  Add thai paste and coconut milk and heat together.  Place potatoes and squash in an ovenproof dish and pour over the coconut milk mixture. Cover with foil.

Place in oven and cook for 30-35 minutes (remove the foil for the last 10 to brown the slices) until tender and golden.

Serve scattered with fresh coriander and serve with seasonal steamed green vegetables.

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