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Coconut Red Curry Stewed Potatoes

0.0/5 rating (0 votes)
  • Complexity: easy
  • Prep: 10 min
  • Cook: 20 min
  • Ready in: 30 min
  • Srv: 4
Coconut Red Curry Stewed Potatoes


  • 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


  1. 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.

  2. 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.

  3. 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.

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