Thai Inspired Fried Potatoes – Thai Fried Potatoes Recipe

Easy Thai Inspired Fried Potatoes with thai red paste!

I am in love with Thai cuisine have been trying several innovations with thai red paste. I make them home and stock it in large quantities. Make them whenever feel like. This is Thai Fried potatoes another unique version. Have tried egg curry with red paste and thai red chicken and loved it Guess I am getting addicted to thai food and not bad to get addicted if it’s for good cause right 😉

This is easy dish and can be made instantly. The potatoes are crunchy on exterior, soft from within and leaves a burst of flavors on your palette. My hubby drooled over it and finished them in seconds. Had made this dish with khichdi. Hmmmm yum yum I am hungry writing about it late night cravings you see.

In our house if I cook pulao, khichdi or anything simple something tasty has to accompany with a tasty side dish. Accompaniments would be chicken fry, potato fry, fish fry fish pickle, omelette etc. This is mandatory in our house else main course won’t easily gulp down the throat. Hence I come up with varieties if savories and side starters.

I have made this dish with potatoes you could make with paneer, tofu, aubergines etc. I have tried few thai recipes on my blog check some recipes below.

1. Homemade Thai Red Curry Paste
2. Thai Red Curry with Egg
3. Thai Tofu Curry
4. Thai Red Curry Chicken

I prefer making thai red paste at home as it’s fresh, without shrimp paste and fish sauce. Not that I am a pure vegetarian but wonder what goes in making a fish sauce. Hence like to make red thai paste at home and as much as I want.

Thai Fried Potato step by step pictorial details.

Firstly par boil / half boil the potatoes. Peel off their skin and chop them into thick rounds.

Generously marinate the thai red paste over all sides of potatoes. The paste should be thick and not thin. Marinate for ten to twelve mins in the freezer.

Spread some flour and coat the marinated potatoes gently over the rice flour. Ensure it’s coated with rice flour from both sides.

Place the non stick pan with oil over high heat. Once oil is hot reduce the heat. Place the potatoes over the pan gently with few at a time . Don’t clutter with too many. Shallow fry until crisp and golden brown from both the sides.

Garnish with lime wedges and basil leaves. Squeeze some lime juice and serve hot with sauce, chutney Or cup of tea.

Tips for Thai Fried Potatoes:

1. You could marinate in the fridge overnight. I have used freezer for ten mins to make them instantly.
2. If your thai red paste is hot then squeeze some lime juice.
3. You could use semolina to coat the marinated potatoes instead of flour. Semolina will give an added crunchy texture to your potatoes.
4. Squeeze some lime juice for a tangy twist.
5. I have parboiled the potatoes if you wish you could try with raw potatoes. However I prefer parboiled potatoes as it gives a better taste.

Thai Fried Potatoes recipe details listed below:

Thai Inspired Fried Potatoes

 

Save Print

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: starters, snacks, vegan

RecipeCuisine: Thai Cuisine

Serves: 2 to 3 servings

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 2 tbsp Homemade Thai Red Curry Paste Or readymade thai red curry paste
• 2 medium sized boiled potatoes parboiled
• 2 tbsp rice flour Or semolina (I used rice flour)
• 1.5 tbsp oil for shallow frying potatoes
• 1 lime chopped for garnishing

How to make the recipe?

1. Firstly par boil / half boil the potatoes. Peel off their skin and chop them into thick rounds.
2. Generously marinate the thai red paste over all sides of potatoes. The paste should be thick and not thin. Marinate for ten to twelve mins in the freezer.
3. Toss the marinated potatoes gently over the rice flour. Ensure it's coated with rice flour from both sides.
4. Place the non stick pan with oil over high heat. Once oil is hot reduce the heat. Place the potatoes over the pan gently with
5. few at a time . Don't clutter with too many. Shallow fry until crisp and golden brown from both the sides.
6. Garnish with lime wedges and basil leaves. Serve hot with sauce, chutney Or cup of tea.

Nutrition Information

Calories: 767 Fat: 30.1 g Carbohydrates: 92.0 g Sugar: 5.6 g Sodium: 1586 mg Fiber: 10.8 g Cholesterol: 0 mg

3.2.1249