recipe of ultimate Yellow Thai potato curry with crispy potato skins

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Yellow Thai potato curry with crispy potato skins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yellow Thai potato curry with crispy potato skins is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Yellow Thai potato curry with crispy potato skins is something that I’ve loved my entire life.

Table of Contents


  • 600g cr?me gold potatoes, washed, dried
  • 400ml can coconut milk
  • 1 tablespoon vegetable oil, plus extra for shallow-frying
  • 1 brown onion, chopped
  • 1 tablespoon grated fresh ginger
  • 1/4 cup Thai yellow curry paste
  • 2/3 cup salt-reduced chicken stock
  • 500g gold sweet potato, peeled, chopped into 3cm pieces
  • 4 kaffir lime leaves
  • 2 x 250g packets microwave brown rice and quinoa mix
  • 1 tablespoon lime juice, plus lime wedges to serve
  • 1 tablespoon fish sauce
  • 1 tablespoon grated palm sugar
  • Fresh coriander sprigs, to serve
  • Sliced long red chilli, to serve


  • Step 1
    Peel potatoes, reserving potato skins. Cut potatoes into 3cm pieces. Set aside. Reserve 2 tablespoons of coconut milk.
  • Step 2
    Heat oil in large deep frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until just softened. Add ginger. Cook, stirring for 30 seconds or until fragrant. Add curry paste. Cook, stirring, until combined. Add remaining coconut milk, stock and kaffir lime leaves. Bring to the boil.
  • Step 3
    Add chopped potato and sweet potato. Reduce heat to medium-low. Cook for 15 minutes or until just tender.
  • Step 4
    Meanwhile, heat extra oil in a small frying pan over medium-high heat. Cook, in 3 batches, for 2 minutes or until potato skins are golden and crisp. Drain on paper towel.
  • Step 5
    Cook microwave rice mix following packet directions.
  • Step 6
    Add lime juice, sauce and sugar to curry. Stir to combine. Drizzle with reserved coconut milk. Sprinkle with potato skins, coriander and chilli. Serve with rice mix and lime wedges.

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