Thai Red Curry Baked Potato is an “East Meets West” version of comfort food. Perfect fluffy baked potato topped with a creamy, rich Thai Red Curry with tender chicken and crunchy green beans.
Whenever I eat curry, the first thing I look for is the little chunks of potato. It’s my favorite ingredient in any type of curry. I made Thai Red Curry Shrimp recently and since potato isn’t normally added in that dish, I was a little sad that I wasn’t able to include it. So, I
decided to go overboard with the potato this time and make a whole baked potato topped with Thai Red Curry.
I love baked potato. I love Thai Red Curry. Put them together and you’ve got the ultimate East Meets West comfort food. The Red Curry has phenomenal texture with little cubes of tender chicken as well as crunchy green beans. It’s so creamy, thick and rich. A match made in heaven with the fluffy baked potato.
As the potatoes take the longest to cook, we’ll start with that. Preheat the oven to 400 degrees F. Wash 4 potatoes and give them a good scrub to get the dirt off the skin. Allow them to dry, then use your fingers to rub olive oil all over them. Sprinkle some salt on the potatoes, place them on a baking sheet, then let them bake in the oven for 1 hour.
While waiting for the potatoes to cook, prepare the Thai Red Curry.
Heat up 1 tablespoon of cooking oil over medium high heat in a wok or pan, then stir-fry 1 chicken breast that has been cut into half-inch cubes. As soon as the chicken starts to turn white on the edges, toss in half an onion (diced) and 3 cloves of garlic (minced) into the wok with the chicken.
When the onion starts to turn translucent, toss in the green beans (cut into half-inch pieces).
Add 2 tablespoons of Thai Red Curry Paste. I highly recommend Mae Ploy brand Thai Red Curry Paste as it has the best flavor out of the brands I’ve tried. Stir the curry paste into the chicken and green beans. Mix well.
Add 1 1/2 cups of coconut milk (one 12oz can) and keep stirring. It will take a minute for the curry paste to “dissolve” into the coconut milk so don’t panic when you see chunks of curry paste initially. They will break up. The curry will start to thicken up due to the coconut milk. Be sure to scrape the bottom of the wok or pan often to keep the curry from burning.
When the curry has thickened to the consistency of thick gravy, add 1 tablespoon of sugar, 1 teaspoon of fish sauce, and 1 kaffir lime leaf that has been cut into thin strips.
Set the red curry aside until the potatoes are baked. You can test if the potatoes are done by piercing it with a sharp knife. If the knife pierces the potato easily, it means the potato is ready. If the knife is barely able the pierce the potato, leave it to bake for a little while longer.
When the potatoes are done and cool enough to handle, use a small paring knife to make a vertical and horizontal cut on the top of the potato. These cuts should be deep enough to go through the middle of the potato.
Use your fingers to press down on the four corners around the incisions on the potato. This will open up to top, creating a little “bowl” for the curry.
Use a spoon to fill up the potatoes with the Thai Red Curry. Garnish with sliced fresh red chili, sliced kaffir lime leaf, and Thai basil. If you’re not able to find Thai basil, regular sweet basil will do. You can also use cilantro as an alternative.
Thai Red Curry Baked Potato
- 4 russet potatoes
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1 tablespoon cooking oil
- 1 skinless chicken breast
- 1/2 a medium sized onion diced
- 3 cloves garlic minced
- 1/4 cup green beans cut into half-inch pieces (about 6 - 8 green beans)
- 2 tablespoons Thai Red Curry Paste
- 1 1/2 cups coconut milk one 12oz can
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- 2 kaffir lime leaves finely sliced (1 for the curry, 1 for garnish)
- 1 sliced fresh red chili garnish
- Thai basil leaves or regular basil, or cilantro for garnish
Preheat the oven to 400 degrees F.
Thoroughly wash and scrub the potatoes. Pat them dry, then allow them to air-dry.
Right before putting them into the oven, rub olive oil all over the potatoes using your fingers, then sprinkle salt over the potatoes.
Bake for 1 hour.
Heat up cooking oil over medium high heat in a wok or pan. Stir-fry chicken breast.
When the chicken starts to turn white around the edges, toss in onion and garlic.
When the onions start to turn translucent, toss in the green beans and give it a good stir.
Add Thai Red Curry Paste and mix well.
Add coconut milk and stir often. Don't forget to scrape the bottom of the wok or pan to keep the curry from burning. It will thicken up quickly! Keep stirring until all of the ingredients are well incorporated and the curry starts to simmer.
Add sugar, fish sauce and half of the sliced kaffir lime leaves. Stir to incorporate all the ingredients, then transfer to a large bowl. Set aside.
When the potatoes are ready (and cool enough to handle), make a vertical and horizontal incision on to the top of the potatoes. The cut should be deep enough to go through the middle of the potato.
Use your fingers to press down on the 4 sections around the incision. This should cause the top to open up, creating a little bowl for the curry.
Use a spoon to fill up the potatoes with the Thai Red Curry.
Garnish with sliced red chili, the rest of the sliced kaffir lime leaves, and Thai basil (or regular sweet basil, or cilantro).
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