U.S. Potato Wedges & Thai Vegetable Curry

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  • Serves: 4
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Recipe by: Audee Cheah

A spicy vegetarian Thai curry dish that goes well with some steamed rice.


  • 200gm U.S Potato Wedges
  • 50gm Broccoli
  • 50gm Cauliflower
  • 30gm French Beans
  • 30gm Egg plant
  • 10gm Mushroom
  • 10gm Lemongrass

Thai Red Curry Paste

  • 20gm Coriander Roots
  • 2gm Coriander seed
  • 2gm Cumin Seed
  • 5-6 Dried whole chilis (soak & seed removed)
  • 15gm Galangal Sliced
  • 40gm Garlic
  • 20gm Lemongrass (Thinly Sliced)
  • 1.5gm Peppercorns
  • 35gm Salt
  • 160gm Shallots
  • 1 tablespoon Kaffir Lime Zest


Preparation for U.S. Potato Wedges and Vegetables

  1. Add U.S. Potatoes Wedges into air fryer & set the temperature for 180°C with 15 minutes timing. Place into a claypot & set aside
  2. Add Broccoli, Cauliflower, French Beans, Egg plant, Mushroom & lemongrass into air fryer & set the temperature for 180°C with 10 minutes timing.

Preparation for Thai Red Curry Paste

  1. Blend all the above until fine
  2. In a pot or pan, heat the cooking oil. Keep heat to a low. Add 2 tables of the prepared thai red curry paste. Sauté for a minute on a low flame stirring often. Next add 240ml water, add in chili & kafir lime leave add 120ml thick coconut milk. Mix again. Simmer & put aside
  3. Add in fried vegetable into the red curry & stir well. Once nicely coated with curry, pour on top of S. Potatoes Wedges. Garnish with coriander leaves & kafir Lime leave


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