After dumpstering a ton of potatoes I wanted to do something other than just mashed, baked, or fried potatoes. What’s a girl to do? Curry!
My intention was to make Masaman Curry, but it turns out I only had a can of Thai red curry paste left. Well, red curry it is! Luckily we acquired about a dozen limes and a few bags of cherry tomatoes. We also dumpstered quite a few bunches of asparagus so I threw that in, but honestly I didn’t like the flavor of the asparagus in this curry. Looked pretty though . . .
Ingredients:
- 2 Tbsp oil
- 1-2 Tbsp red curry paste (make your own!)
- 1 can coconut milk
- 1 Tbsp soy sauce
- 4-5 potatoes
- 10 or so cherry tomatoes (or 1 large tomato, or 2 roma)
- 2 limes
Peel potatoes and dice into 1 inch cubes. Quarter cherry tomatoes. Heat oil in pan. Add curry paste and stir for 1 minute. Stir in remaining ingredients and squeeze in juice of limes. Cover and simmer for about 15 minutes, stirring occasionally and adding water if necessary.
If you have some, I would also add some chopped onion and/or tofu.
Serve on a bed of rice.
