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Curry Potatoes Recipe

Monday, July 14, 2014 | Labels: |

I have been loving curries recently.  I am a big fan of potatoes served with rice actually so as I had some spice paste I made earlier in the fridge, I decided to whip up this simple dish that is so delicious with rice.  Instead of using coconut milk, I just opted for some low fat milk in the interests of health.  The spice paste I used is basic just with dried chili peppers, shallots, belacan and some lemongrass.  You can also add some turmeric if you have some on hand.  It is quite important to fry the potato slices beforehand to ensure better texture.

This post is part of my Yuen Chun Recipes.


3 potatoes, sliced
Enough oil for shallow frying

Spice paste:
10 dried chili peppers, soaked till slightly soft
10 shallots, skin removed
3 cloves garlic
1 tablespoon belacan (roasted)
1 stalk lemongrass (optional)

1/2 cup milk or coconut milk


Firstly, fry the potato slices until slightly browned.  Set aside.

Remove excess oil, leaving about 4 tablespoons in the wok.  Heat the wok again and add the spice paste and fry till fragrant.  Add 1 tablespoon light soy sauce.  Add in potatoes.  Finally pour in milk.  Allow to cook until it thickens.  Serve.


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