Thai-Inspired Potatoes With Sesame Seeds

I’ve been trying out different dishes with my new find this year – the vegan, gluten-free red chili paste from Thai Kitchen. This Thai-inspired recipe using potatoes, onions and sesame seeds is one I specially liked.

Thai flavors fuse pretty well with Indian food, I think – this dish of thai-inspired potatoes tastes great with chapatis.

You Need:

• Potatoes – 4 small-sized
• Onions – 2
• Garlic – 4 cloves
• Sesame seeds – 1 tablespoon
• Salt – to taste
• Thai red chili paste – 1 tablespoon
• Olive oil – 2 teaspoons

How To:

Peel and slice the potatoes into disks width-wise, as you would cut thick potato chips. Slice onions in the same shape. Slice each garlic clove length-wise into thin slivers.

Heat two teaspoons olive oil in a non-stick pan. When hot, add the garlic and onion slices and fry them for a minute on high flame, turning them around regularly to avoid charring.

Slide in the potato slices and cook covered on medium flame for 5 minutes, shaking the pan every minute. Take the lid off and continue to cook till the potatoes are almost done. This shouldn’t take more than a few minutes as the potatoes have been sliced thin.

When the potatoes are nearly cooked, sprinkle salt and mix. Be careful not to add too much salt as the red chili paste contains salt of its own. Then add a tablespoon of red chili paste and continue to cook for another 2-3 minutes, till the potatoes and onions are coated well to a lovely red-brown hue.

Heat a tava or skillet alongside and toast the white sesame seeds till they turn golden-brown. Sprinkle on top of the thai potatoes curry.

Serve hot with chapatis.

Check out my other recipes using Thai red chili paste: Thai stir fry vegetables and mushroom fried rice.