Thai Kaeng Kari with a Twist

These hollowed out, steamed then deep fried potatoes are filled with a Thai aromatic curry (Kaeng Kari) that you will love. It’s quite a laborious task but this restaurant quality dish is worth every effort. Some Thai restaurants in the UK offer this as a special which requires you to order it a day in advance.  Traditionally, Thai people will skip the deep frying but this actually adds an interesting texture and contemporary flare to the dish. The crunch and crispiness on the outside and softness of the steamed potato holds the salty, sweet, spicy and creamy curry inside. Make this as an appetizer for a special occasion but make sure to give yourself enough time to get everything done!

Kaeng Kari in Deep Fried Potato Bowl

  • 7 tablespoons of Kaeng Kari curry paste
  • 80 grams of minced chicken
  • 2 big potatoes
  • 2 tablespoons of finely chopped onion
  • 1/2 cup coconut milk
  • 1/2 cup bread crumbs
  • 1 egg yolk
  • 1 tablespoon of sugar
  • 1/2 teaspoon of salt
  • Oil for deep frying
  1. Heat the coconut milk over medium heat then add the curry paste and mix it in together until the curry paste has dissolved and the mixture smells aromatic
  2. Add chicken, onion, salt and sugar to the curry mixture and set aside
  3. Peel the potatoes and cut both ends of the potato to form a base for the potato to stand. With a carving knife, shape the potato into a bowl, then hollow it out with a spoon so that the skin is about 1/4 inch wide. (put potatoes in salt water when not using to prevent from browning)
  4. After steaming, let the potatoes cool. Prepare the egg yolk and dip the potatoes into the yolk and roll around in the bread crumbs, then put into the hot oil to deep fry
  5. Once golden, take them out and place them on paper towels
  6. To serve, spoon the curry into the hollow potatoes. Enjoy!

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