Red curry and baked potatoes

Name: Red curry and baked potatoes
Yield: 4
Ingredients: 4 medium Potatoes (Main); 1 Shallot, diced; 1 Spring onion, diced; 1 clove Garlic, crushed; ½ small Red capsicums, diced; 2 tsp Rice bran oil; 2 tsp Thai red curry paste (Main); 4 Tbsp Coconut cream, or coconut milk

for 4 people

Jan Bilton

Food writer and cookbook author.

VIEW PROFILE

A fabulous accompaniment for grills.

Ingredients

4 medium	Potatoes (Main)
1	Shallot, diced
1	Spring onion, diced
1 clove	Garlic, crushed
½ small	Red capsicums, diced
2 tsp	Rice bran oil
2 tsp	Thai red curry paste (Main)
4 Tbsp	Coconut cream, or coconut milk

Directions

Preheat the oven to 190C. Bake the potatoes for 35 minutes or until just soft.
Meanwhile, sauté the shallot, spring onion, garlic and capsicum in the oil, until softened.
Add the curry paste and cook for 30 seconds then stir in the coconut cream. Simmer for 30 seconds.
Remove the cooked potatoes and cool a little. Halve each one lengthwise. Scoop out the flesh leaving a thin shell.
Mash the potato flesh and combine with the red curry mixture. Spoon back into the shells. Reheat in the oven. Great garnished with coriander.