Thai Red Coconut Curry Mashed Potatoes
Prep Time
5Minutes
Cook Time
30Minutes
Prep Time
5Minutes
Cook Time
30Minutes
Ingredients
Mashed Potatoes
Red Curry
Instructions
  1. Rinse the peeled potatoes. Then place them in a pot with enough cold water to have them all submerged. Add 1-2 tbs of salt and bring this to a boil.
  2. When you have a boil, drop the heat down to medium and cook the potatoes until they are fork tender (12-14 minutes depending on the size of you potatoes).
  3. Put the peanut oil in a pan set over medium heat and fry the red curry paste for 2-3 minutes. It should be fragrant but not burnt.
  4. Add in the coconut milk, brown sugar and unsalted butter. Cook on medium heat until the butter and sugar has melted.
  5. Mash the potatoes with a potato masher or potato ricer and mix in half of the curry. Salt to taste. Reserve the other half to pour on top. You can mix in all of the curry if you want a runnier mash.
  6. Serve with scallions and chili powder.
Recipe Notes

Yukon Gold Potatoes are awesome as well (great substitute).

Do not over mix the mash or it will get “gummy”…stop as soon as the potatoes are the same light red color.

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