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Thai Potato Red Curry with Potato Croquettes
- Steps
- Ingredients
Ingredients
Red Curry Paste
Thai Potato Croquettes
Potato Red Curry
Rice
To Serve
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Steps
- For the Red Curry Paste, soak dried chilies in hot water for 20-30 minutes or until softened. Drain chillies, reserving both chillies and liquid.
- In a blender, combine all ingredients except reserved chilli water and process to a smooth paste, adding reserved chilli water as needed.
- Set aside ¼ cup curry paste for croquettes. Reserve remaining paste for curry.
- For the Thai Potato Croquettes, heat oil to 180°C in a deep fryer.
- Place whole potatoes in a large saucepan of water and bring to the boil. Boil until tender. Drain potatoes and when cool enough to handle, peel skins and discard.
- In a medium bowl, mash potato. Add butter, reserved curry paste, cheese, coriander and salt and mix through. Divide the mixture into 50g portions and shape each into cylinders. Coat each in egg then panko crumbs and place on a tray. Set aside.
- For the Potato Red Curry, place potatoes in a large saucepan of water and bring to the boil. Boil for 8-10 minutes to par-boil. Drain potatoes and set aside.
- In a large frying pan over medium heat, warm the oil. Add remaining curry paste and fry for 4 minutes. Add coconut milk, par-boiled potatoes and palm sugar. Season with salt and simmer for 8-10 minutes or until potatoes are tender. Season with lemon juice. Set aside and keep warm.
- For the Rice, combine rice and water in a rice cooker and cook until fluffy.
- To serve, deep fry croquettes in batches for 2-3 minutes or until golden. Drain croquettes on a paper towel lined tray.
- Combine fish sauce, sugar and lime juice and whisk to dissolve sugar. Add herbs and chilli and toss well.
- On a small plate, serve herb salad topped with Thai Potato Croquettes. Put Rice in a bowl and Potato Red Curry in another and serve all on a platter.