Crispy Potato Skins With Aubergine And Coconut Curry

Serving: 2

Ingredients

  • Potato Skins

  • 4 large potatoes

  • 20 olive oil

  • salt and pepper to taste

  • Aubergine and Coconut Curry

  • 3 red chillies

  • 4 garlic cloves

  • knob of ginger

  • 1 stalk lemongrass

  • 1 tbsp turmeric

  • ½ tbsp chilli powder

  • 3 large aubergines (diced)

  • 2 tbsp olive oil

  • 1 tbsp sugar

  • 1 onion (chopped)

  • 1 tbsp Thai fish sauce

  • 200 ml coconut milk

  • 100 ml veg stock

  • Topping

  • excess potato

  • 80 g butter

  • 2 sprigs thyme

Directions

  1. Potato Skins

  2. Wash potatoes. Rub them with olive oil and seasoning.

  3. Wrap them in foil and bake at 180°C for 1 hour.

  4. When cooked, take out the potato with a spoon, so that only the skin is left

  5. Deep-fry until crispy.

  6. Aubergine and Coconut Curry

  7. Blitz chilli, garlic, ginger and lemongrass to a thick paste and set aside.

  8. Mix turmeric and chilli powder together and rub all over aubergine dices.

  9. Sauté aubergine mixture until brown.

  10. Remove from pan.

  11. Cook the paste for 5 minutes on a low heat.

  12. Add the aubergine to the pan.

  13. Add the fish sauce, coconut milk and stock to the pan.

  14. Cook for 15 minutes

  15. Topping

  16. Break potato into pieces

  17. Add butter and thyme

  18. Bake at 200°C for 20 minutes.

  19. Sprinkle over curry mixture