Coconut Red Curry Stewed Potatoes
- Complexity: easy
- Prep: 10 min
- Cook: 20 min
- Ready in: 30 min
- Srv: 4
- 1-pound Red Potatoes, cut into wedges (roughly 6 wedges per potato)
- 3 tablespoons Coconut Oil
- As Needed Salt and Pepper
- 2 tablespoons Red Curry Paste
- 8 ounces Diced Tomatoes, canned
- 12 ounces Coconut Milk
- ¼ cup Fresh Basil, chopped
Preheat the oven to 450 F. Wash, scrub and cut the potatoes into wedges. Place the potatoes in a large bowl and toss them with the coconut oil, salt and pepper.
Place the potatoes on an aluminum foil lined baking sheet and bake the potatoes for 18-20 minutes or until they are golden brown. While the potatoes are roasting in the oven. Combine the curry paste, and diced tomatoes in a medium sized pot oven medium-high heat. Cook the mixture until it has reduced in volume by about 50%, this should take 8-10 minutes.
Add the coconut milk and continue to cook for about 5 minutes. Add the roasted potatoes to the sauce and cook for an additional 5 minutes. Remove from the heat and portion the potato curry into a serving bowl. Top with fresh basil and enjoy it immediately.