Patatas Panang

Patatas Panang
Patatas Panang

Patatas Panang is my take on  the popular Spanish  dish that 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 from my Spanish best friend and one of the god mothers to EmJ, 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. I would remove chorizo and swap fish sauce for a pinch of salt for my vegetarian friends.

Enjoy.

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Print Recipe
Patatas Panang
Patatas Panang is my take on the popular Spanish dish Patatas Bravas. Crispy yet soft potatoes topped with a Panang curry sauce. yum
Patatas Panang
Course Starter/Salad
Cuisine Thai
Cook Time 30 minutes
Servings
Ingredients
  • 300 g small potatoes
  • 100 ml olive oil
  • 1/2 tbs panning curry paste
  • 100 ml coconut milk
  • 1/2 tsp sugar
  • 1/2 tsp fish sauce
  • 50 g chorizo cut in to cubes (optional)
  • 3 kaffir lime leaves very thinly sliced
  • 1 dried red chilli - deseeded very thinly sliced
Course Starter/Salad
Cuisine Thai
Cook Time 30 minutes
Servings
Ingredients
  • 300 g small potatoes
  • 100 ml olive oil
  • 1/2 tbs panning curry paste
  • 100 ml coconut milk
  • 1/2 tsp sugar
  • 1/2 tsp fish sauce
  • 50 g chorizo cut in to cubes (optional)
  • 3 kaffir lime leaves very thinly sliced
  • 1 dried red chilli - deseeded very thinly sliced
Patatas Panang
Instructions
  1. 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.
  2. 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
  3. 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.
Recipe Notes

Note: English is not my first language. Please excuse any spelling or grammatical errors.



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