Ginger Curry Potatoes
Spice up your side dish game with these golden potatoes tossed in a fragrant blend of green curry paste, ginger, and garlic. A quick, flavorful treat!
Equipment
- Large frying pan, Whisk, Mixing bowl, Spoon
Ingredients
- 2 tablespoons 30 ml coconut or peanut oil
- 1 pound 455 g baby Yukon potatoes, scrubbed clean and cut into small cubes, fries, or wedges
- 1 tablespoon 15 g green curry paste
- ½ teaspoon ground ginger
- 1 clove garlic grated
- 2 tablespoons 30 ml water
Instructions
- Heat the coconut or peanut oil in a large frying pan over medium-high heat.
- Add the potatoes and cook for about 10 minutes, stirring often.
- Lower the heat if needed to prevent burning, until the potatoes are golden brown.
- In a small mixing bowl, whisk together the green curry paste, ground ginger, garlic, and water.
- Pour the curry mixture over the potatoes in the pan.
- Stir to coat the potatoes evenly and allow the sauce to cook down.
- Continue cooking until the potatoes are fork-tender, about 5-8 more minutes.
- Serve hot as a side dish or light snack.
Notes / Tips / Wine Advice:
Serving Tip:
Pair these spicy potatoes with steamed jasmine rice, naan, or a fresh cucumber salad to balance the heat.
Wine Advice:
Enjoy with a chilled Riesling or a light beer to cool off the spice.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 9 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.7 mg
