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RECIPE
15 INGREDIENTS15 STEPS1HR 20MIN

Thai Red Curry Baked Potato

4.7
3 Ratings

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Wok & Skillet

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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 20MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 tsp
1 tsp
1 Tbsp
Cooking Oil
1/2
Medium  Onion , diced
3 cloves
Garlic , minced
2 Tbsp
Thai Red Curry Paste
1/4 cup
1 1/2 cups
Coconut Milk
2
Kaffir Lime Leaves , finely sliced
1
Red Chili Pepper , sliced
to taste
or Regular Basil Or Fresh i used i used Cilantro

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Nutrition Per Serving

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CALORIES
689
FAT
25.9 g
PROTEIN
25.3 g
CARBS
94.5 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Thoroughly wash and scrub the Russet Potato (4). Pat them dry, then allow them to air-dry.
Step 3
Right before putting them into the oven, rub Olive Oil (1 teaspoon) all over the potatoes using your fingers, then sprinkle Salt (1/4 teaspoon) over the potatoes.
Step 4
Bake for 1 hour.
Step 5
Heat up Cooking Oil (1 tablespoon) 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 clove).
Step 7
When the onions start to turn translucent, toss in the Green Beans (1/4 cup) and give it a good stir.
Step 8
Add Thai Red Curry Paste (2 tablespoon) and mix well.
Step 9
Add Coconut Milk (1 1/2 cup) 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 tablespoon), Fish Sauce (1 teaspoon) 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 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 15
Serve and enjoy!

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Nutrition Per Serving
Calories
689
% Daily Value*
Fat
25.9 g
33%
Saturated Fat
17.9 g
89%
Trans Fat
0.0 g
--
Cholesterol
36.1 mg
12%
Carbohydrates
94.5 g
34%
Fiber
8.4 g
30%
Sugars
9.4 g
--
Protein
25.3 g
51%
Sodium
728.4 mg
32%
Vitamin D
--
--
Calcium
97.3 mg
7%
Iron
7.8 mg
43%
Potassium
2364.0 mg
50%
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