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Coconut Red Curry Stewed Potatoes

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Print Recipe
Potato Type: Reds
Prep Method: Baked

Dish

AppetizerSide DishMain Dish

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 4

Ingredients

  • 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

Preparation

  1. Preheat the oven to 450 F.
  2. Wash, scrub and cut the potatoes into wedges.
  3. Place the potatoes in a large bowl and toss them with the coconut oil, salt, and pepper.
  4. Place the potatoes on an aluminum foil-lined baking sheet and bake the potatoes for 18-20 minutes or until they are golden brown.
  5. While the potatoes are roasting in the oven. Combine the curry paste, and diced tomatoes in a medium-sized pot over medium-high heat.  Cook the mixture until it has reduced in volume by about 50%, this should take 8-10 minutes.
  6. Add the coconut milk and continue to cook for about 5 minutes.
  7. 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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Nutrition Facts Per Serving

Calories

220

Fat

12g

Sodium

680mg

Vitamin C

17mg

Carbohydrates

25g

Fiber

3g

Protein

3g

Potassium

652mg

Sugar

6g

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