How to make Thai Red Curry with Potato and Black Garlic

This is a fantastic vegetarian recipe that packs a lot of umami flavors into one little dish. I’ve done a similar version using a sweet potato before and it turned out fantastic as well. There is something so intriguing about this dish because it is really all about the potato. You wouldn’t think something so humble as the potato could turn out such an amazing dish but it is true. Jp absolutely loved this dish. You have to try and get the best potatoes you can that freshly grown from the farmer, that is the key! A potato that is full of flavor. Here is the recipe I hope you enjoy it!

Recipe Ingredients

4 Large Organic Yukon Potatoes

Red Curry Sauce

1 finger of ginger sliced

1 lemongrass stalk sliced

1/2 onion sliced

4 garlic cloves

1 star anise, 1 cinnamon stick, 3 limes Kaffir lime leaves (if you have them)

2 red peppers chopped

2 cans of coconut milk

4 oz of red curry paste

2 1/2 oz of palm sugar or granulated sugar

1 tsp of fish sauce (optional)

2 tsp of sesame oil

1/4 cup of each fresh thai basil, mint, cilantro leaves

Black Garlic Mayo

2 bulbs of black garlic peeled

1 cup mayo

salt

micro cilantro, chopped chives, and radish greens

How to make vegetable ash see here

Recipe Instructions

How to make Red Curry Sauce,

In small sauce pot on medium heat add sesame oil, onion, garlic, ginger, lemongrass, cinnamon stick, red pepper, star anise and kaffir lime leaves. Cook for 10 minutes without browning. Then add sugar and red curry paste and cook for 1 minutes or until the sugar dissolves. Then add the coconut milk and bring to a simmer. Cook for 5 minutes and then turn off the heat, add fish sauce and your herbs to steep for 10 minutes. Strain through a fine mesh strainer, keep warm until ready to use. You might need to adjust the seasoning with a pinch of salt.

How to make black garlic mayo,

Add all the ingredients into a blender and puree until smooth. Adjust the seasoning with salt. Place into a squeeze bottle until ready to use.

How to roast potatoes, Preheat oven to 375 degrees

Take potato and drizzle with olive oil and salt. Place the potatoes in a roasting pan and place in the oven. Cook potatoes for about 45 minutes to an hour or until tender. Take out and let them rest.

To Finish,

Simply take the potato and cut it into 1-inch-thick pieces and heat up again in the oven. Take out the potato and spread the top with black garlic aioli then place it in the bottom of the bowl. Add some hot red curry sauce around the potato. Add chives, cilantro, and radish greens on top. Dust with the whole plate with ash Serve and enjoy this sweet and spicy vegetarian dish!

Potato with Thai Red Curry and Black Garlic