Speedy Spicy Thai Potato Stir-Fry (Pad Prik Gaeng Man Farang)

1.Prepare the potatoes: Place the cubed potatoes in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave on high for 3-4 minutes until slightly tender but still firm (par-cooked). Drain any excess water immediately.

2.Heat the oil in a wok or large skillet over medium-high heat until shimmering.

3.Add the sliced onion and cook for 1 minute until slightly softened.

4.Add the minced garlic and sliced Thai chilies to the wok. Stir-fry quickly for about 30 seconds until fragrant, being careful not to burn the garlic.

5.Add the red curry paste to the aromatics and stir-fry for 1 minute to bloom the spices.

6.Add the par-cooked potato cubes to the wok. Toss well to coat evenly with the curry paste mixture.

7.Pour in the fish sauce, sugar, and water/broth. Bring the mixture to a simmer, stirring gently to prevent the potatoes from breaking.

8.Continue to cook for 3-5 minutes, allowing the liquid to reduce slightly and the potatoes to become fully tender and slightly caramelized.

9.Remove the wok from the heat. Stir in the fresh Thai basil leaves and lime juice. Season with white pepper.

10.Taste and adjust seasoning if necessary (add more fish sauce for saltiness or sugar for balance).

11.Serve immediately over steamed jasmine rice, garnished with thinly sliced scallions.