This simple Spanish inspire dish could easily become your favourite potato dish. It is so easy to make yet so delicious.
As I have not really tapped in to Spanish food so far. I thought I would have a go at this well known Spanish dish. We all love our Patatas Bravas. Those crispy yet soft potatoes topped with a warm spicy sauce. What is not to like? So with the blessing of Cecilia, my Spanish best friend and one of the god mothers to Emma-Jane, I have changed the sauce to Panang curry. I have tried to cook the potatoes in a few different ways and I find this to be the best with the addition of crispy chorizo to make it even better.
You will need:
300g, new potatoes
100ml, olive oil
1/2 tbsp, Panang curry paste
100ml, coconut milk
1/2 tsp, sugar
1/2 tsp, fish sauce
50g, chorizo, cut in to cubes (optional)
3, kaffir lime leave, very thinly sliced
1, red chilli, deseeded and 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 5 minutes, add the chorizo. 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.