This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
Panang Curried Potatoes
10 minutes to assemble
15-20 minutes to cook
Total Time: 25-30 minutes
15-20 minutes to cook
Total Time: 25-30 minutes
6 Servings
10 minutes to assemble
15-20 minutes to cook
Total Time: 25-30 minutes
15-20 minutes to cook
Total Time: 25-30 minutes
6 Servings
Panang Curry Paste adds a delicious excitement to otherwise plain potatoes.
Ingredients
- 6 white potatoes, unpeeled and washed, each cut into 8 wedges
- 2 tablespoons olive oil
- 1 large onion, cut into crescents
- 3 large carrots, peeled and thinly sliced
- 1 1/2 tablespoons Panang Curry Paste*
- Salt and pepper
- Optional: Chopped cilantro
- *Note: A Taste of Thai Red Curry Paste may be substituted.
Directions
- In a large pot, boil potatoes in salted water just until tender, about 15-20 minutes. Drain potatoes, reserving about 1 1/2 cups of liquid.
- While potatoes are cooking, heat olive oil over medium high heat in a large skillet. Add onions and carrots. Sauté until soft.
- Add Panang Curry Paste and 1 1/2 cups of potato cooking liquid to onion mixture. Mix until curry is dissolved. Add potatoes to skillet and combine gently. Salt and pepper to taste. Sprinkle with chopped cilantro, if desired. Serve.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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