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Recipes
Thai Red Curry Baked Potato
Recipe

15 INGREDIENTS • 15 STEPS • 1HR 20MINS

Thai Red Curry Baked Potato

4.7
3 ratings
This Thai Red Curry Baked Potato is an “East Meets West” version of comfort food. Perfect fluffy baked potato topped with a creamy, rich Thai Red Curry with tender chicken and crunchy green beans.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
This Thai Red Curry Baked Potato is an “East Meets West” version of comfort food. Perfect fluffy baked potato topped with a creamy, rich Thai Red Curry with tender chicken and crunchy green beans.
1HR 20MINS
Total Time
$2.09
Cost Per Serving
Ingredients
Servings
4
us / metric
Salt
as needed
Olive Oil
1 tsp
Cooking Oil
1 Tbsp
Cooking Oil
Onion
1/2
Medium Onion, diced
Garlic
3 cloves
Garlic, minced
Green Beans
4 Tbsp
Coconut Milk
1 1/2 cups
Coconut Milk
Kaffir Lime Leaf
2
Kaffir Lime Leaves, finely sliced
Red Chili Pepper
1
Red Chili Pepper, sliced
Fresh Thai Basil Leaves
to taste
Fresh Thai Basil Leaves
or Regular Basil Or Fresh i used i used Cilantro
Nutrition Per Serving
VIEW ALL
Calories
689
Fat
25.9 g
Protein
25.3 g
Carbs
94.5 g
Add to plan
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Thai Red Curry Baked Potato
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Thoroughly wash and scrub the Russet Potatoes (4). Pat them dry, then allow them to air-dry.
step 2 Thoroughly wash and scrub the Russet Potatoes (4). Pat them dry, then allow them to air-dry.
step 3
Right before putting them into the oven, rub Olive Oil (1 tsp) all over the potatoes using your fingers, then sprinkle Salt (as needed) over the potatoes.
step 4
Bake for 1 hour.
step 5
Heat up Cooking Oil (1 Tbsp) over medium high heat in a wok or pan. Stir-fry Skinless Chicken Breast (1).
step 6
When the chicken starts to turn white around the edges, toss in Onion (1/2) and Garlic (3 cloves).
step 6 When the chicken starts to turn white around the edges, toss in Onion (1/2) and Garlic (3 cloves).
step 7
When the onions start to turn translucent, toss in the Green Beans (4 Tbsp) and give it a good stir.
step 7 When the onions start to turn translucent, toss in the Green Beans (4 Tbsp) and give it a good stir.
step 8
Add Thai Red Curry Paste (2 Tbsp) and mix well.
step 8 Add Thai Red Curry Paste (2 Tbsp) and mix well.
step 9
Add Coconut Milk (1 1/2 cups) and stir often. Don't forget to scrape the bottom of the wok or pan to keep the curry from burning. It will thicken up quickly! Keep stirring until all of the ingredients are well incorporated and the curry starts to simmer.
step 9 Add Coconut Milk (1 1/2 cups) and stir often. Don't forget to scrape the bottom of the wok or pan to keep the curry from burning. It will thicken up quickly! Keep stirring until all of the ingredients are well incorporated and the curry starts to simmer.
step 10
Add Granulated Sugar (1 Tbsp), Fish Sauce (1 tsp) and half of the Kaffir Lime Leaf (1). Stir to incorporate all the ingredients, then transfer to a large bowl. Set aside.
step 10 Add Granulated Sugar (1 Tbsp), Fish Sauce (1 tsp) and half of the Kaffir Lime Leaf (1). Stir to incorporate all the ingredients, then transfer to a large bowl. Set aside.
step 11
When the potatoes are ready (and cool enough to handle), make a vertical and horizontal incision on to the top of the potatoes. The cut should be deep enough to go through the middle of the potato.
step 11 When the potatoes are ready (and cool enough to handle), make a vertical and horizontal incision on to the top of the potatoes. The cut should be deep enough to go through the middle of the potato.
step 12
Use your fingers to press down on the 4 sections around the incision. This should cause the top to open up, creating a little bowl for the curry.
step 12 Use your fingers to press down on the 4 sections around the incision. This should cause the top to open up, creating a little bowl for the curry.
step 13
Use a spoon to fill up the potatoes with the Thai Red Curry.
step 14
Garnish withRed Chili Pepper (1), the remaining Kaffir Lime Leaf (1) and Fresh Thai Basil Leaves (to taste).
step 14 Garnish withRed Chili Pepper (1), the remaining Kaffir Lime Leaf (1) and Fresh Thai Basil Leaves (to taste).
step 15
Serve and enjoy!
step 15 Serve and enjoy!
Tags
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Appetizers
Dairy-Free
American
Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Spring
Side Dish
Summer
Thai
Winter
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