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Green Curry Potatoes

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Potato Type: Russet
Prep Method: Pan Fried


Side DishMain DishSnack


  • 5 large potatoes, cut into wedges.
  • 4 Tbsp. of unsalted Butter
  • 3-4 Tbsp. of Avocado Oil or Olive Oil
  • 1 small can/jar of Green Curry Paste
  • 13.5oz can unsweetened coconut milk
  • 1/2 tsp Black Pepper
  • 1 tsp Sea Salt
  • 3 cloves garlic
  • 1/2 medium onion
  • 1/2 bunch of cilantro
  • 5 green onions
  • 3 large handfuls of Spinach


  1. Start by organizing all of your ingredients.
  2. Wash your hands and all of your produce.
  3. Cut your potatoes into wedges. Thinly slice your 1/2 of onion and mince your three cloves of garlic. Keep all ingredients separate.
  4. In a small saucepot over low heat warm up coconut milk. Whisk into the coconut milk 1 small can/jar of green curry paste. Whisk until smooth and let simmer. Once the coconut milk is reduced by 1/4, turn off the heat and let it sit on the stove until it is time to add to the potatoes.
  5. Place a large saucepan on the burner and turn it to medium heat. Add your 4 tbsp of butter and once your pan is warm add your potatoes. Season your potatoes with 1 tsp sea salt and 1/2 tsp black pepper. Saute your potatoes until golden brown and almost cooked through then add 3-4 Tbsp of oil and sliced onions.
  6. Toss ingredients lightly together and when the onions are partially cooked add minced garlic and cook the garlic with the potatoes and onions. If ingredients start to stick, add more oil, and adjust heat as necessary.
  7. Add in 3 large handfuls of baby spinach. Toss ingredients together and then turn heat to low.
  8. Add coconut green curry and let simmer on low for 5 minutes.
  9. Add 1/2 of the finely chopped cilantro and 3 thinly sliced green onions to the potatoes, spinach, and coconut green curry.
  10. Taste for seasoning and if ready add to your serving dish and garnish with the rest of the thinly sliced green onion and finely chopped cilantro. Enjoy!


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Chef Melissa Harrison

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