Imagine a dish that transports you straight to the vibrant streets of Thailand, where every bite is a symphony of creamy coconut, spicy curry, and perfectly tender potatoes. This Thai-style potato and onion recipe is not just a meal—it's a culinary adventure that will tantalize your taste buds and impress even the most discerning food lovers. Get ready to unlock the secrets of authentic Thai flavors right in your own kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g potatoes, peeled and sliced
- 2 onions, sliced
- 2 tablespoons red curry paste
- 1 can coconut milk
- 2 tablespoons fish sauce
- Fresh cilantro for garnish
Instructions
- Begin by preparing your ingredients. Peel the potatoes and slice them into thin rounds. Slice the onions into thin strips as well. This will help them cook evenly and quickly.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once the oil is hot, add the sliced onions and sauté for about 3-4 minutes until they become translucent and fragrant.
- Add the sliced potatoes to the skillet with the onions. Stir well to combine and cook for about 5 minutes, allowing the potatoes to start softening and absorbing the flavors from the onions.
- Next, add 2 tablespoons of red curry paste to the skillet. Stir it into the potatoes and onions, ensuring that everything is well coated with the paste. Cook for another 2-3 minutes to allow the spices to bloom.
- Pour in the can of coconut milk, stirring to combine with the potato and onion mixture. The coconut milk will create a creamy sauce that will infuse the dish with rich flavor.
- Add 2 tablespoons of fish sauce to the skillet, mixing it in thoroughly. This will enhance the umami flavor of the dish. Bring the mixture to a gentle simmer.
- Cover the skillet and let it cook for about 15 minutes on low heat, stirring occasionally. This will allow the potatoes to cook through and become tender while absorbing the flavors of the curry and coconut milk.
- Once the potatoes are tender, taste the dish and adjust the seasoning if necessary. You can add a bit more fish sauce for saltiness or a little more curry paste for heat, depending on your preference.
- Once the dish is cooked to your liking, remove it from the heat. Serve the potatoes and onions hot, garnished with fresh cilantro for a burst of color and flavor.
- This dish pairs wonderfully with jasmine rice or can be enjoyed on its own as a comforting vegetarian meal.
Tips
- Slice your potatoes and onions uniformly to ensure even cooking and consistent texture.
- Use high-quality red curry paste for the most authentic flavor—look for brands imported from Thailand.
- Don't rush the cooking process; letting the dish simmer allows the flavors to meld beautifully.
- For extra richness, use full-fat coconut milk.
- Fresh cilantro is crucial—chop it just before serving to maintain its bright flavor and color.
- If you prefer less heat, start with 1 tablespoon of curry paste and adjust to taste.
- Serve immediately for the best texture and temperature.
- Leftover curry can be stored in the refrigerator and often tastes even better the next day.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 5mg
