CARIBBEAN-STYLE POTATO-COCONUT CURRY, GREEN PAPAYA AND MINT SALAD
Recipe courtesy of Aaron Brooks, Executive Chef, Four Seasons Miami
Sponsor: Potatoes USA
- 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 Finely chopped yellow onion
- 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 pounds 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 Shredded green papaya
- 1 Red onion, thinly sliced
- 4 cups Fresh mint leaves, torn
- 20 Radishes, thinly sliced
- 1 cup Sweet pickled peppers
- For the Potato Curry: In a large pot, heat the butter and oil and sauté the ginger, garlic, onion, cinnamon, and cumin with a pinch of salt.
- Cook slowly on low to moderate heat without color, stirring occasionally.
- 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.
- Add the tomatoes and cook, stirring constantly, until the oil separates from the tomato, about 10 minutes.
- Add the potatoes and cook, stirring for 1 minute.
- Add the coconut milk, thyme, bay leaves, salt, and 5 cups water.
- Bring to a simmer and cook for 20 minutes, until the potatoes are cooked through,
- Add the chickpeas, stir, bring to a simmer, and set aside.
- For the Salad: In a bowl, whisk together the lime juice, vinegar, oil, and until the honey has dissolved.
- 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: 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.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams