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Home » Recipes » Diet » Vegetarian

Red Curry Mashed Potatoes | A Thanksgiving Side

Published: Nov 26, 2014 · Modified: Oct 31, 2020 by Manju · This post may contain affiliate links · 15 Comments

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Red Curry Mashed Potatoes - Thanksgiving Sides - Vegan Vegetarian Glutenfree - Mirch Masala

I have been obsessed with adding the red curry flavor to a lot of things lately. I recently made a red curry deviled eggs and now this red curry mashed potatoes. It is fairly simple, as long as you have the red curry paste. Once you have that, then the only time you need is to boil the potatoes, mash them together with the red curry paste and coconut milk.

It can also be made ahead the previous day or so, so that you are freed a little on the day of Thanksgiving to get all your other stuff ready. It is also a great alternative to your regular mashed potatoes, especially if you want to add something vegan to your spread.

And did I already say it was super delicious?!

Do you need any more reason to get into the kitchen and make this now or what? 🙂

Red Curry Mashed Potatoes - Thanksgiving Sides - Vegan Vegetarian Glutenfree - Mirch Masala (2)

Red Curry Mashed Potatoes

Ingredients

  1. Russet Potatoes - 4
  2. Red Curry Paste  - 3 tbsp
  3. Coconut Milk - ¼ to ½ cup
  4. Salt - to taste
  5. Crushed Black Pepper - to taste
  6. Basil chiffonade - 2 tbsp

Instructions

  1. Peel and cube the potatoes and cook them in water till soft.
  2. Drain and keep aside.
  3. In a stand mixer with paddle attachment, add the boiled potatoes, red curry paste, salt and pepper and let it mix well.
  4. Once most of the potatoes are mashed, add the coconut milk and some of the basil and let it mix in.
  5. Top the remaining basil as a garnish once the mashed potatoes are moved to a serving bowl.

Red Curry Mashed Potatoes | A Thanksgiving Side

Print Pin Rate
Servings: 4 -5 cups
Author: Manju
[recipe_key]

Ingredients

  • Russet Potatoes - 4
  • Red Curry Paste - 3 tbsp
  • Coconut Milk - ¼ to ½ cup
  • Salt - to taste
  • Crushed Black Pepper - to taste
  • Basil chiffonade - 2 tbsp

Instructions

  • Peel and cube the potatoes and cook them in water till soft.
  • Drain and keep aside.
  • In a stand mixer with paddle attachment, add the boiled potatoes, red curry paste, salt and pepper and let it mix well.
  • Once most of the potatoes are mashed, add the coconut milk and some of the basil and let it mix in.
  • Top the remaining basil as a garnish once the mashed potatoes are moved to a serving bowl.
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

Red Curry Mashed Potatoes - Thanksgiving Sides - Vegan Vegetarian Glutenfree - Mirch Masala

 Red Curry Mashed Potatoes - Vegan and Gluten Free
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Comments

  1. Rebecca @ Strength and Sunshine says

    August 09, 2016 at 2:04 pm

    This is a must make for me! Curry, potatoes, coconut milk? YES!

    Reply
    • Manju says

      August 09, 2016 at 2:10 pm

      ?

      Reply
  2. Amy Katz from Veggies Save The Day says

    August 09, 2016 at 9:01 pm

    Sounds delicious! I'll pin it to save for Thanksgiving!

    Reply
  3. Mel | avirtualvegan.com says

    August 09, 2016 at 9:06 pm

    Potatoes and curry are a match made in heaven...I have a recipe coming up with exactly that combo. I love that you've used curry paste in mashed potato. I would never have thought of that and I just know it will be awesome especially with the coconut milk!

    Reply
    • Manju says

      August 10, 2016 at 12:34 am

      Thank you Mel! ?

      Reply
  4. Hauke Fox says

    August 10, 2016 at 12:24 am

    You need to take a photo of these russet potatoes!! Now that I think of it, you need to take photos of all ingredients we goras have no idea about! I'm super curious 😀
    This recipe looks awesome and so simple! How do russet potatoes taste?

    Reply
    • Manju says

      August 10, 2016 at 12:32 am

      Haha!!! Russet potatoes are in fact, very American. They are commonly used for mashed potatoes because of their high starch content. Taste wise they are not that sweet and a little more earthy. Red curry paste is the Thai red curry paste that you get in any super markets around here ?

      Reply
  5. Olivia says

    October 24, 2016 at 9:31 pm

    Oh my this sounds simply divine! So many delicious ingredients in one dish - thank you xo

    Reply
    • Manju says

      October 24, 2016 at 9:51 pm

      Thank you Olivia! ?

      Reply
  6. Emily says

    October 08, 2018 at 9:08 am

    Is it regular coconut milk, or the thicker one in a can for the red curry potatoes?

    Reply
    • Manju says

      October 08, 2018 at 9:14 am

      I used the thicker one from a can.

      Reply
  7. Lauren says

    November 18, 2018 at 6:11 am

    Is it 4 russet potatoes or 4 cups? Can this be made a day ahead? How would you reheat it?

    Reply
    • Manju says

      November 18, 2018 at 9:40 am

      It is 4 potatoes. Yes, this can be made a day ahead. For reheating, I would recommend spreading it out on a baking dish, mix in some more coconut milk and maybe 2 tbsp of coconut oil and cover and bake at 350F. Time would depend on how much mashed potatoes is there and how cold it was to begin with. Check every 5-10 mins to make sure it it not dried up and take out as soon as it heated. Stir in some more coconut milk or coconut oil while warm just before serving, if you want to make it more creamy.

      Reply
  8. Safiyyah says

    December 26, 2020 at 10:01 pm

    What size of russet potato should we use?

    Reply
    • Manju says

      January 04, 2021 at 3:58 pm

      Russet potatoes are fairly large and that is the only size they come in, or at least what I have seen. So, I would say a large size.

      Reply

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