Crispy Potato Skins With Aubergine And Coconut Curry

Serving: 2

Share this recipe!

Directions

<h3>Potato Skins</h3>
Wash potatoes. Rub them with olive oil and seasoning.
Wrap them in foil and bake at 180°C for 1 hour.
When cooked, take out the potato with a spoon, so that only the skin is left
Deep-fry until crispy.
<h3>Aubergine and Coconut Curry</h3>
Blitz chilli, garlic, ginger and lemongrass to a thick paste and set aside.
Mix turmeric and chilli powder together and rub all over aubergine dices.
Sauté aubergine mixture until brown.
Remove from pan.
Cook the paste for 5 minutes on a low heat.
Add the aubergine to the pan.
Add the fish sauce, coconut milk and stock to the pan.
Cook for 15 minutes
<h3>Topping</h3>
Break potato into pieces
Add butter and thyme
Bake at 200°C for 20 minutes.
Sprinkle over curry mixture

Ingredients

<h3>Potato Skins</h3>
4 large potatoes
20 olive oil
salt and pepper to taste
<h3>Aubergine and Coconut Curry</h3>
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
<h3>Topping</h3>
excess potato
80 g butter
2 sprigs thyme