No sweet potatoes were harmed in the making of this Thai Red Coconut Curry Mashed Potatoes.
That light red/orange color comes from plain old potatoes that have been infused with red coconut curry. I’m not sure if potatoes are traditionally served with curry or not but they are where I live. Authentic or not, it is delicious.
You see, I’m a lover of all things potatoes. I’m a big fan regardless of if it being cut into thin slices and fried to a crispy bite or mashed into a mound of starchy goodness. Even better, I love it when it is cut into matchsticks then fried, then fried again and served in a red and yellow container with a large “M” stamped on it. Hehe, Ba da ba ba ba…I’m lovin’ it!
I’m also a lover of all things Thai. The culture, the food and…my girlfriend. I’m still deciding on what holds more real estate in my heart. Hmm…unbiased, hearth warming love from an amazing woman…or fresh french fries? Do you see me dilemma?
In this instance, I put my love for potatoes and Thai food into a single bowl. As the name suggests, it is creamy mashed potatoes that have picked up the aromas and flavors of Thai red curry. This is a smooth mash with a small hint of heat, a touch of sweetness and a whole lot of herbaceous-ness. Peak of perfection as far as nontraditional food goes. The only way to make this better is…
…more curry! Similar to how normal mashed potatoes are drowned in gravy, mine is drowned with curry. I know what you’re thinking. “Fiya, that is too much curry” to which I answer…”the potatoes are here as an excuse for ingesting curry in excess…make this and you’ll understand what I mean.” Just think of the potatoes as the rice you would normally pour your curry on.
If you love Thai red coconut curry as much as I do then check this recipe out!
- 2 lb Russet Potatoes Yukon Gold Potatoes are awesome as well
- Water
- Salt
- 4 oz Unsalted Butter See notes
- 1/2 tsp Chili Powder Optional, plus more for garnish
- Scallion Optional for garnish
- 2 & 1/2 tbsp Red Curry Paste
- 1 tbsp Peanut Oil
- 13.5 oz Coconut Milk
- 2 tbsp Brown Sugar
- 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.
- 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).
- 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.
- Add in the coconut milk, brown sugar and unsalted butter. Cook on medium heat until the butter and sugar has melted.
- 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.
- Serve with scallions and chili powder.
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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