Potatoes for Caterers
Supporting the British potato industry
Thai New Potatoes
Prep Time: 5 mins
Cook Time: 15 mins
INGREDIENTS:
1.25 kilo/ 2.5lbs British new potatoes, scrubbed (1/2 or 1/4 if necessary)
50g/2ozs butter, vegetable oil can be substituted for butter
1 stick lemon grass, finely chopped or crushed
1 red chilli deseeded and finely chopped
10ml/ 2 tsp root ginger, Peeled and finely chopped
2 x 15 ml 2tbls green Thai curry paste
300ml/10flozs coconut milk or cream, optional
Handful fresh coriander leaves and chopped spring onion
Some Freshly ground black pepper
METHOD:
1. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 20-25 minutes or until tender. Drain and keep hot.
2. Meanwhile melt the butter in a small pan, add the lemon grass, chillies and root ginger and green Thai curry paste, gently fry with out colouring for 5 minutes or until softened.
3. Toss the drained new potatoes in the Thai flavoured butter, season to taste and serve finished with a little coconut cream if desired, garnished with the coriander leaves.
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