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
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.
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.
Rebecca @ Strength and Sunshine says
This is a must make for me! Curry, potatoes, coconut milk? YES!
Manju says
?
Amy Katz from Veggies Save The Day says
Sounds delicious! I’ll pin it to save for Thanksgiving!
Mel | avirtualvegan.com says
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!
Manju says
Thank you Mel! ?
Hauke Fox says
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?
Manju says
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 ?
Olivia says
Oh my this sounds simply divine! So many delicious ingredients in one dish – thank you xo
Manju says
Thank you Olivia! ?
Emily says
Is it regular coconut milk, or the thicker one in a can for the red curry potatoes?
Manju says
I used the thicker one from a can.
Lauren says
Is it 4 russet potatoes or 4 cups? Can this be made a day ahead? How would you reheat it?
Manju says
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.