Ginger Curry Potatoes
These fiery ginger curry potatoes are a bold and flavorful side dish. Crispy on the outside and tender on the inside, they're sure to satisfy those craving spice!
Equipment
- large frying pan
- Small mixing bowl
- Knife
Ingredients
- 2 tablespoons 30 ml coconut or peanut oil
- 1 pound 455 g baby Yukon potatoes, scrubbed clean, unpeeled, 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 oil over medium-high heat in a large frying pan.
- Add the potatoes and cook until golden brown, about 10 minutes, stirring often and adjusting the heat if necessary.
- In a small mixing bowl, whisk together the curry paste, ginger, garlic, and water.
- Pour the curry mixture over the potatoes and cook until the sauce coats the potatoes and reduces slightly.
- Continue cooking until the potatoes are fork-tender.
Notes & Wine Advice
Wine Advice:
Pair with a light, crisp white wine like Sauvignon Blanc to balance the heat of the curry.
Pair with a light, crisp white wine like Sauvignon Blanc to balance the heat of the curry.
Nutrition values
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 8 g | Sugar: 1 g