Thai Red Curry Baked Potato
Thai Red Curry Baked Potato is an “East Meets West” version of comfort food. Perfect fluffy baked potato topped with a creamy, rich Thai Red Curry with tender chicken and crunchy green beans.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 russet potatoes
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1 tablespoon cooking oil
- 1 skinless chicken breast
- 1/2 a medium sized onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup green beans (cut into half-inch pieces (about 6 - 8 green beans))
- 2 tablespoons Thai Red Curry Paste
- 1 1/2 cups coconut milk (one 12oz can)
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- 2 kaffir lime leaves (finely sliced (1 for the curry, 1 for garnish))
- 1 sliced fresh red chili (garnish)
- Thai basil leaves (or regular basil, or cilantro for garnish)
Instructions
- 1
Preheat the oven to 400 degrees F.
- 2
Thoroughly wash and scrub the potatoes. Pat them dry, then allow them to air-dry.
- 3
Right before putting them into the oven, rub olive oil all over the potatoes using your fingers, then sprinkle salt over the potatoes.
- 4
Bake for 1 hour.
- 5
Heat up cooking oil over medium high heat in a wok or pan. Stir-fry chicken breast.
- 6
When the chicken starts to turn white around the edges, toss in onion and garlic.
- 7
When the onions start to turn translucent, toss in the green beans and give it a good stir.
- 8
Add Thai Red Curry Paste and mix well.
- 9
Add coconut milk and stir often. Don't forget to scrape the bottom of the wok or pan to keep the curry from burning. It will thicken up quickly! Keep stirring until all of the ingredients are well incorporated and the curry starts to simmer.
- 10
Add sugar, fish sauce and half of the sliced kaffir lime leaves. Stir to incorporate all the ingredients, then transfer to a large bowl. Set aside.
- 11
When the potatoes are ready (and cool enough to handle), make a vertical and horizontal incision on to the top of the potatoes. The cut should be deep enough to go through the middle of the potato.
- 12
Use your fingers to press down on the 4 sections around the incision. This should cause the top to open up, creating a little bowl for the curry.
- 13
Use a spoon to fill up the potatoes with the Thai Red Curry.
- 14
Garnish with sliced red chili, the rest of the sliced kaffir lime leaves, and Thai basil (or regular sweet basil, or cilantro).
- 15
Enjoy!