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Caribbean Style Potato-Coconut Curry

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Potato Type: PetiteYellow
Prep Method: Boiled


Main Dish


Serves 24



Potato-Coconut Curry

  • 1 cup Butter
  • ¾ cup Canola Oil
  • 4-inch piece Fresh ginger, peeled and finely chopped
  • 10 cloves Garlic, peeled and finely chopped
  • 2 cups Yellow Onion, finely chopped
  • 4 Cinnamon Sticks
  • ¼ cup Cumin Seeds
  • ¾ cup Jamaican-style Curry Powder
  • 4 teaspoons Ground Allspice
  • 2 teaspoons Chili Flakes
  • 4 teaspoons Ground Turmeric
  • ¼ cup Ground Coriander
  • 4 cups Canned Crushed Tomatoes
  • 6 lbs. Baby Yellow Potatoes, halved
  • 6 cups Coconut Milk
  • 4 teaspoons Kosher Salt
  • 12 sprigs Fresh Thyme
  • 4 Bay Leaves
  • 6 cups Canned Chickpeas

Green Papaya and Mint Salad

  • ½ cup Lime Juice
  • ½ cup White Vinegar
  • ¾ cup Extra-virgin Olive Oil
  • ¼ cup Honey
  • 8 cups Green Papaya, shredded
  • 1 Red Onion, thinly sliced
  • 4 cups Fresh Mint Leaves, torn
  • 20 Radishes, thinly sliced
  • 1 cup Sweet Pickled Peppers


Potato-Coconut Curry

  1. In a large pot, heat the butter and oil and sauté the ginger, garlic, onion, cinnamon, and cumin with a pinch of salt.
  2. Cook slowly on low to moderate heat without color, stirring occasionally.
  3. When the onion is translucent and the ginger and garlic fragrant, add the curry powder, allspice, chili flakes, turmeric, and coriander. Continue to sauté on low for 1 minute, stirring constantly so the spices don’t burn.
  4. Add the tomatoes and cook, stirring constantly, until the oil separates from the tomato, about 10 minutes.
  5. Add the potatoes and cook, stirring for 1 minute.
  6. Add the coconut milk, thyme, bay leaves, salt, and 5 cups water.
  7. Bring to a simmer and cook for 20 minutes, until the potatoes are cooked through,
  8. Add the chickpeas, stir, bring to a simmer, and set aside.

Green Papaya and Mint Salad

  1. In a bowl, whisk together the lime juice, vinegar, oil, and until the honey has dissolved.
  2. In a large bowl, toss together the papaya, onion, mint, radishes, and pickled pepper with the dressing, season with a little salt to taste.

To Serve

  1. Heat the curry up to a simmer and place a 5-ounce portion in a bowl. Serve with a ½-cup portion of the Papaya Salad. Serve as-is or with steamed Coconut Rice.


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