Pan-fried Baby Potatoes with Curry

Name: Pan-fried Baby Potatoes with Curry
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g small potato; 30ml oil; 5g White sugar; 5g salt; 30g Yellow curry paste

by An Xiaochu 520

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Potatoes and curry themselves are a perfect match. Potatoes can fully absorb the aroma of curry and maximize the rich taste of curry. And first fry it over a low fire, and then cook until the soft and waxy small potatoes have a great taste, and the aroma of the whole small potatoes is covered when they are eaten.

Ingredients

Pan-fried Baby Potatoes with Curry

1. Scrap off the skin of the small potatoes, wash them, and drain the water.

Pan-fried Baby Potatoes with Curry recipe

2. Put oil in the pan, heat up, add small potatoes, and fry for 3 minutes on low heat.

3. Pour 1 bowl of water, add white sugar, cover and bring to a boil, simmer until the potatoes are cooked and soft.

4. Add the yellow curry paste and salt, mix well, and boil over high heat until the soup thickens and it can be taken out.

Tips:
The small potatoes are used here, and they are fried on a low fire. When they are eaten, the aroma of the whole small potatoes is covered, but do not fry for too long, otherwise it will be difficult to cook the aroma of curry until it tastes good later, and the potatoes are also difficult. Boil soft and waxy.
Of course, you can also cut the potatoes into pieces, the same way~