Fried Potatoes with Green Curry and Spinach | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Golden fried potatoes tossed with zesty and aromatic green curry paste

Preparation: 15 minutes
Cooking time: 40 minutes

Print this recipe

Ingredients:

• 1/2 cup olive oil or a mixture of butter and oil
• 5 large russet potatoes, cut into wedges
• 1 teaspoon sea salt, or to taste
• fresh ground black pepper to taste
• 1 medium onion, sliced
• 3 green onions, sliced, white and green parts separated
• 2 cloves garlic, crushed or minced
• 2 to 3 tablespoons green curry paste, or to taste
• 6 oz (175 g) baby spinach leaves
• handful of fresh cilantro, trimmed and finely chopped

Instructions:

• Heat the oil or oil and butter over medium heat in a large non-stick wok or saucepan. When hot, add the potatoes, salt, and pepper, and cook, stirring frequently, for 30 minutes until the potatoes brown on the edges and are mostly cooked through.

• Add the onion, white parts of the green onions, and garlic, and stir for another 2 to 3 minutes, adding more oil if needed to prevent the garlic from sticking. Add the green curry paste and stir to coat the vegetables.

• Add the spinach leaves a handful at a time and stir until the spinach is wilted. Stir in the green parts of the green onion and cilantro, cook for another minute, then remove from heat. Serve hot or warm.

Makes 8 to 10 servings