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Potato Recipe

Potato Recipe recipe image
This dish transforms humble potatoes into a comforting Thai-inspired meal. The potatoes are boiled until tender, then tossed in a rich, aromatic sauce made from toasted peanuts, sweet tamarind, and fiery dried chilies. The thick coconut milk adds a luxurious, creamy texture that balances the heat and acidity perfectly. It&# 226;ÂÂs a vibrant, flavorful vegetarian option that feels both rustic and elegant. Ideal for a weeknight dinner or as a hearty side dish at a potluck, this recipe brings the bold, home-style flavors of Thailand to your table with minimal effort.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 93.4
Dietary: Gluten-free, Vegetarian
Description
This dish transforms humble potatoes into a comforting Thai-inspired meal. The potatoes are boiled until tender, then tossed in a rich, aromatic sauce made from toasted peanuts, sweet tamarind, and fiery dried chilies. The thick coconut milk adds a luxurious, creamy texture that balances the heat and acidity perfectly. It&# 226;ÂÂs a vibrant, flavorful vegetarian option that feels both rustic and elegant. Ideal for a weeknight dinner or as a hearty side dish at a potluck, this recipe brings the bold, home-style flavors of Thailand to your table with minimal effort.
Ingredients
  • 4 Dried chillies, cut into lengths,
  • 4 Shallots, peeled
  • 1 Clove garlic, peeled
  • 1 tablespoon Oil
  • 1/2 cup (125 ml) thick coconut milk
  • / 2 tablespoon tamarind pulp mashed
  • / 2 cup (75 g) coarsely ground roasted
Directions
  1. 1
    Prepare the dried chilies by removing seeds if desired, then soak them in warm water for 10 minutes to soften.
  2. 2
    Peel the shallots and garlic, then roughly chop them for easier blending or pounding.
  3. 3
    In a small bowl, mash the tamarind pulp with a little warm water to release the juice, then strain to remove seeds and fibers.
  4. 4
    Heat the oil in a small saucepan over medium-low heat.
  5. 5
    Add the softened chilies, shallots, and garlic to the oil, sautéing gently until fragrant but not burnt.
  6. 6
    Stir in the thick coconut milk and bring to a gentle simmer.
  7. 7
    Mix in the tamarind juice and coarsely ground roasted peanuts.
  8. 8
    Simmer the sauce for 5-10 minutes, stirring frequently, until it thickens slightly.
  9. 9
    Serve the spicy peanut sauce over boiled or fried potatoes.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 93.4kcal
% Daily Value *
Total Fat 10.1g16%
Saturated Fat 6.0g30%
Cholesterol 0.0mg0%
Sodium 4.3mg1%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.0g0%
Sugars 0.9g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, potato, peanut, coconut, chili, tamarind, vegetarian, spicy, curry, asian, side, dinner, easy, comfort, plant-based
Read it online: https://www.chefs-mate.com/recipe/potato-recipe-29/