New Potato Thai Curry
A vegan new potato Thai curry that you can leave to cook in the oven. Delicious and totally lazy! If you love Thai food like me, but sometimes don’t want to (or can’t) be stood in the kitchen cooking, then this recipe is a great option. All it involves is some chopping (which I lovingly do seated at my bar stool), and then shoving into a large casserole dish to stew in the oven for a few hours! It takes some of the hard work out, without compromising on the delicious flavours of a Thai curry.
For this new potato thai curry you’ll need:
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Onions
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Red pepper
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Garlic
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Ginger
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New potatoes
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Carrots
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Thai green curry paste (or red)
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Lemongrass
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Veg stock
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Coconut milk
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Green beans
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Bamboo shoots (optional)
To serve, enjoy this recipe with:
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Coriander
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Rice noodles or plain rice
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Half a red chilli, thinly sliced (optional)
New potatoes are perfect for this recipe, as they won’t go too mushy when they are cooked slowly. The red pepper and carrot add some depth and sweetness, while the addition of green beans towards the end of cooking adds some green crunch. This can easily be swapped for other preferred green vegetables such as sugar snap peas, broccoli (tenderstem especially), or even kale. Whatever is in season, or is your favourite vegetable!
I cook Thai curries so often that it’s really lovely to be able to just shove everything in a large pan and let it cook away in the oven. Sometimes the effort of cooking comes from having to chop and then stand over the hob to stir and watch the food, adding things in as you go. This really takes that effort out, and is a great recipe to do as a complete novice cook, or to pass on to someone in your family or home who doesn’t know how to cook, but can follow an ingredient list and set a timer! Easy peasy!
New Potato Thai Curry
Ingredients
- 2 onions
- 1 red pepper (chopped into chunks )
- 2 cloves garlic
- 1 cm fresh ginger (grated)
- 700 g potatoes (Peeled, cut into chunks)
- 3 medium carrots (cut into 2cm chunks)
- thai green or red curry paste
- 1 stick of lemongrass (Remove/peel tough outer leaves from the lemongrass stalks, trim off some of the hard top. Lightly bruise the stalk with the back of a knife)
- 450 ml vegetable stock
- 400 g can of coconut milk
- 1 handful green beans
- 1 tin of bamboo shoots (optional)
To serve
- small handful of fresh coriander (finely chopped)
- rice noodles or plain rice
- soy sauce
- 1/2 red chilli (thinly sliced (optional))
- lemon or lime (optional)
Instructions
- Heat the oven to 135°C.
- Combine all the ingredients into a heavy-based casserole dish, except for the green beans and fresh coriander, and stir to combine. Make sure if possible that most of the potatoes and carrots are under the liquid.
- Place in oven for around 3½ hours.
- Around 15 minutes before the end, remove from the oven and add in the green beans, cook for a further 15 mins.
- Remove the lemongrass and serve with rice or rice noodles, fresh coriander sprinkled over, and a splash of soy sauce. A squeeze of lime or lemon would also be delicious. Add a few thin red chilli slices on top, if you fancy.
Video
Notes
- Swap out the asparagus for broccoli if making in the autumn or winter, for a more seasonal recipe.
- Stir the thai curry paste together into the vegetable stock, so that it becomes evenly mixed in.
Nutrition
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3 comments
Katie
Trying this recipe soon. But says to swap out the Asparagus however it’s not originally in it..
Sarah
Hello Madaline,
Thank you for sharing this recipe, I’m looking forward to trying it later this week.
As of 16th January 2023, your note "(check jar for amount, as different brands can vary)" would benefit from being clarified because I cannot see a weight mentioned elsewhere in the post.
But for my first run-through of this recipe, I’m going to wing it by using the entire 200g jar and hope that was correct or at least still be edible!
Thank you.
Wendy
This looks and sounds delicious. I wonder if it could be made in a slow cooker too?