Thai-spiced Sautéed Potatoes
The gentle, thai-inspired seasoning on these potatoes makes a delicious change from the usual "salt and/or garlic and/or and herbs" approach that I would normally take. They were created to go with my Thai Green Curry pie but I suspect they'd go nicely with a whole range of dishes where you want something with a little more punch...
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 500 g Potatoes
- 1 clove Garlic, crushed
- 2 cm Ginger root, peeled and crushed
- 25 g Creamed Coconut, finely chopped
- 2 tsp Soy Sauce
- ½ tsp Fish Sauce
- 2 tbsp Vegetable Oil
- ½ tsp Red Chilli Flakes
- 2 Spring Onions, finely sliced
- 1 Lime, zested
- Small Handful Fresh Coriander, chopped
Cut the potatoes into equal-sized chunks (keeping them fairly large) and put into a pan of cold, salted water. Bring to the boil then simmer for 10 minutes until almost, but not quite, cooked. Drain then allow to cool.
Mix together the garlic, ginger, soy sauce, fish sauce, lime zest and coconut. You should end up with a thick paste.
When cooled, cut the potatoes into ½cm thick slices then pour over the spice mixture and stir well until thoroughly coated.
Heat the oil in a large frying pan over a medium-high heat. Add in the potatoes and cook for 5-10 minutes, stirring frequently, until golden brown on all sides and crispy. Towards the end of cooking add in the spring onions and chilli flakes and heat through.
Serve sprinkled with the chopped coriander.
Note: To make this Vegetarian or Vegan miss out the Fish Sauce!