Miniature Yellow Curry Potato Taco Snack



Author Notes: A marraige of cultures presents a little clever snack. Wanting something flavorful and spicy, yet easy to digest, I came up with this tasty taco. The thought of yellow curried coconut mashed potatoes sounded just right. The sweetness of the shredded carrot and spicy chili garlic sauce ties it all together. This recipe is meant to be super easy and non intimidating.Truly Scrumptious

Makes: 6 to 8 mini tacos

Ingredients

  • 1 pound medium russett organic potatoes
  • 2 tablespoons Yellow curry paste
  • 1 shredded carrot
  • 1 tablespoon organic veggie stock
  • 1/4 cup coconut milk
  • 2 tablespoons freshly chopped herb or lettuce
  • 1 tablespoon chili garlic sauce
  • mini corn tortillas
  • dashes artisan salt
In This Recipe

Directions

  1. boil potatoes, remove from water, salt them a little with atrisan salt, you can use smoked salt if you like. Mash potatoes (skin on) with room temp. coconut milk and yellow curry paste. Shred carrots. Braise shredded carrots in veggie stock. chop herbs. warm tortillas. Assemble mini tortillas with curried potatoe, carrots, herbs and chili garlic paste

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Taco|Vegetable|Potato|Carrot|Curry|Milk/Cream|Make Ahead|Vegetarian|Snack

Reviews (2) Questions (0)

2 Reviews

Author Comment
Truly S. March 16, 2012
Hello Susan, They were medium size organic russett potatoes. You could use three perhaps. Mostly weighing a pound+ all together is the proportions. 1T curry paste to 1 potatoes. I weighed some potatoes to be exact and they are slightly more than half pound each on the scale. Thank you, they were fun. My neighbor was hungry just from the smell.
 
susan G. March 16, 2012
This sounds like fun! How big were the potatoes? and what kind?