1 Tb & 1 tsp sesame oil, divided
1 tsp ground ginger
2 garlic cloves, minced
1 cup red bell pepper, sliced into long thin strips
1 cup chopped green onions
1 tsp curry powder
1-2 tsp curry paste, depending on how spicy you like things 😉
1/2 tsp ground cumin
4 tsp low sodium soy sauce
1 Tb brown sugar
1/2 tsp salt, divided
1 (14oz) can coconut milk – you can use light coconut milk but note that the sauce will not be as thick/creamy
2 Tb fresh cilantro, chopped
4-6 1/2 inch thick lengthwise slices of baked potato, cooked almost all the way (optional)
3 c hot cooked basmati rice (optional)
4-6 fresh lime wedges
Decide whether you are going with the potato option or the rice option and follow the appropriate instructions below:
For Rice: Start your basmati rice
For Potatoes: Microwave baked potatoes 5-7 mins, till they are almost cooked completely. They will cook a little more under the broiler, but not much since they are only under the broiler for 3 mins. But you don’t want to microwave them to being completely done because then they fall apart when you are slicing the 1/2 inch thick lengthwise slices.
Let the potatoes cool a bit.
For Both: Heat 1/2 tsp sesame oil in large nonstick skillet over medium heat. Add ginger & garlic, cook 1 min. Add pepper & onions, cook 1 min. Stir in curry powder, curry paste, and cumin, cook 1 min. Add soy sauce, sugar, 1/4 tsp salt, and can of coconut milk. Bring to a simmer. Do not boil. Remove from heat. Stir in cilantro.
If you are putting the recipe over basmati rice, your recipe is complete. Put a serving of basmati rice in the center of a plate and pour a serving of the sauce over the top. Serve with a lime wedge to squeeze over eating. Mmmmm!
If you are going with the potato option, have a broiler pan, sprayed with cooking spray, ready. Now that potatoes have cooled a bit while cooking the sauce, take a long large knife and slice a thin slice off 2 sides (opposite sides) of each potato, throw these thin slices away or use for another recipe. Then carefully slice the potato into 1/2 inch thick slices. You don’t want to go too thick because then it over-powers the sauce a bit, and too thin they tend to crumble or fall apart.
Place the 1/2 inch thick slices on the broiler. Put 1 Tb sesame oil in a bowl and brush each potato surface, facing up, with sesame oil. Sprinkle with salt and pepper. Put under broiler for 3 mins.
Put 1-2 potato slices on each plate (if putting 2 slices on a plate, I would overlap them kind of in a tiered fashion). Ladle sauce and vegetables over slices. Serve with a lime wedge for squeezing over it before eating! Enjoy!!