Patatas Panang is my take on the popular Spanish dish Patatas Bravas. Crispy yet soft potatoes topped with a Panang curry sauce. yum
panning curry paste
chorizocut in to cubes (optional)
kaffir lime leavesvery thinly sliced
dried red chilli – deseededvery thinly sliced
Par boil the potatoes just until soft in the middle but still holding together. This should take about 5 minutes from boiling point (depending on the size of your potatoes). Drain the potatoes and leave to one side for a few minutes. Then cut to bite size.
Make the curry sauce by frying the curry paste in a drop of olive oil. Start off with a low heat so that you don’t burn the paste. Add a couple of spoons of coconut milk. Stir while cooking the coconut milk and the paste. It should start to give out a nice red shine in about 2 minutes. Once you have a nice red colour from the paste add in the rest of the coconut milk a bit at a time followed by sugar and fish sauce. Simmer for 5 more minutes
While the sauce is simmering, fry the potatoes on a moderate heat in the olive oil. After about 8 minutes, add the chorizo (if use). Once the potatoes are golden and chorizo is crispy remove from the oil and place on to a dish ready to serve. Pour the sauce on top of your potatoes and chorizo. Sprinkle with the kaffir lime and chilli to serve.
Note: English is not my first language. Please excuse any spelling or grammatical errors.
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