When life gives you potatoes and an instant seasoning to cook on a super busy night, it's still a dinner worth being grateful for.
Dinner with one ingredient? That's not a problem at all for me. To be honest, I prepare my dinner with minimal ingredients because it can only be eaten at a time. The most important thing is that I can be full. Just that.
Sometimes, I often skip dinner if I'm too busy doing activities outside the house. Then, I only eat snacks and fruit at night to fill my stomach.
Or, the most likely thing is to make practical food with simple ingredients.
For example, with instant seasoning that has been packaged in one package, and we don't need to add other seasonings. Well, at least this can help me to get rid of laziness.
As for dinner this time, I involve using instant seasoning to prepare my dinner. I saw Green Curry Paste in my grocery store. Then I thought of combining it with carbohydrate ingredients.
Umm, how about potatoes? I think that's the best idea right now for my dinner. Potatoes are also the most rational food I can eat, it doesn't make me nauseous when I'm late for my usual hour.
So, let's see what I can do with my stock of potatoes. I want to combine it with Green Curry Paste. But sadly, I don't have fresh basil and/or fresh peppers to amplify the taste. Luckily, I have a savior, coconut milk, which is a must in this recipe.
Instructions for use Green Curry Paste suggest cooking with additional coconut milk. Also with fresh basil and paprika. Only, for fresh basil and paprika, I had to skip them.
Preparing Potatoes
I had the large, red potatoes. Here, I only used a potato because it was already quite large. One potato will be enough for two or even three people for dinner.
Prepare water in a bowl, then peel the potatoes. Once the potatoes are peeled, cut them into desired shapes.
This time, I didn't cut the potatoes like I usually do. This time I made a slightly longer shape following the size of the potato. I halved the potatoes, then cut them lengthwise, similar to potato wedges, but smaller.
Then soak the potato wedges while preparing the rest of the ingredients.
Adding Chopped Onion If You Want
I still have a stock of onions, so I'll be adding them to the curry seasoning to add to the flavor of the dish.
Frying Potatoes
At first, I didn't want to fry the potatoes. I want to just cook curry with instant seasoning. But then I thought of adding a stronger flavor effect-which we usually find in fried foods.
So before I mix the potatoes with the Green Curry Paste, I fry the potatoes first. It's just that here, I fry the potatoes only briefly, don't overcook, because later they will be added to the Green Curry Paste.
Cooking Paste
After finishing with the fries, next, I prepared the curry paste. First, stir-fry chopped onions (if we use onions).
Then add green curry paste, coconut milk, and water to enough. For the record, here I do not use the whole of Green Curry Paste. I only used half of the instant seasoning pack.
For the resulting color, it is completely beyond my expectations. At first, I thought it would actually be green like green pesto, but it didn't turn out that way. Maybe it's also because I didn't use the whole paste and then added coconut milk, so it became reduced the green color. But it's not a big problem because I don't think it will detract from the taste.
For the half-pack of Green Curry Paste, I used 65 ml of coconut milk and 100 ml of water. Then bring them to boil while continuing to stir.
I don't need to add any additional seasoning like salt or pepper. There is no such indication on the packaging. So it's better not to add more seasoning or the taste will be weird. That's called instant seasoning. :)
After the Green Curry Paste mixture boils, add the fried potatoes, then let stand for a while until the gravy thickens. It quickly made the gravy soak into the potatoes. Also, be careful not to overcook which makes the potatoes too soft in texture. Then, lift and serve.
THE RESULTS
This is my first time cooking with instant seasoning, Green Curry Paste. I love the final taste of this dish. Quite spicy, but not as spicy if using red chili.
I realized that this Green Curry Paste uses green chili, it's written on the back of the product. No wonder, it becomes spicy.
Coconut milk makes the gravy creamy. By the time I served this dish, the gravy had soaked into the potatoes so I didn't get any liquid gravy left. Everything has become creamy on the potatoes.
In my opinion, this Green Curry Paste is suitable for making simple dinners. However, the taste is too strong on the tongue, typical of green chili. For those of you who don't like green chili, you should avoid products like this Green Curry Paste. Instead, you can choose Green Curry Paste which is made from green leaves such as basil, and spinach.
I hope you guys like my recipe this time, with a simple dinner using instant seasoning. Until next on my another recipe.
I hope you can find what you deserve to find today. Have a great day, good people, HIVE Lovers!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, food content that makes others happy and can get inspiration.
Make sure you follow her blog as well for some interesting discussions about life other than food.
If you need a copywriter for your projects, Anggrek Lestari will be ready to help you.
Contact Person: authoranggreklestari@gmail.com
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