These Curry French Fries with Coconut-Lime Dip are a unique, super delicious, and lovely snack or appetizer! The spices in the curry are balanced perfectly with the fresh and tangy dip.
Who doesn’t love a good French fry? Um . . . . nobody!
I mean, seriously!
Remember my Smoky Chipotle Parmesan French Fries?
Well my friends, these fries, while a totally different flavor profile, are just as amazing!
There are so many different blends of curries. In this recipe, I used a Thai Curry Paste that includes several delicious spices: cumin, cardamom, cloves, cinnamon, crushed chilies and turmeric. And the reason I chose to use a paste, rather than just a spice mix, is that the paste also includes fresh ingredients like shallots, lemon grass and garlic.
It’s all of these deep flavors that together create a super tasty and crispy “crust” on the curry French fries.
While I love serving the the curry French fries as an appetizer, they could actually hold their own as a meal in and of themselves.
The Coconut-Lime Dip is made tangy with yogurt and lime, and is subtly sweet with just a touch of honey. Fresh and bright, it’s divine with a bite of the deep, rich curry flavor in the crispy potato.
I love to serve the curry French fries hot or very warm, and the coconut-lime dip cold. This mix of spicy, sweet, hot and cold is over-the-top fantastic!
You’re hungry now, aren’t you? I am, and I’ve actually been munching on these as I work. Really!
I hope you’ll try making the Thai Curry Paste — not only for these curry French fries, but simply to have at the ready. It’s also great to add to sauces! However, if you want to save time, you can certainly use your favorite store-bought curry paste. Here’s one I like.
So off we go . . . I hope you enjoy the delicious Curry French Fries with the scrumptious Coconut-Lime Dip.
These Curry French Fries with Coconut-Lime Dipping Sauce are a unique, super delicious, and lovely snack or appetizer! The spices in the curry are balanced perfectly with the fresh and tangy sauce.
- 1/4 cup grapeseed oil
- 3 tablespoons Thai Curry Paste (click here for the curry paste recipe)
- 1 teaspoon sea salt
- 1 3/4 pound Idaho Rusett potatoes
Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the oil with the curry paste and salt, and set it aside.
Peel, wash, and dry the potatoes. Then, cut them into french fry-sized pieces, about 1/4-inch sticks.
Add the potatoes to the bowl with the curry mixture and toss them until they're completely coated. (Using your hands is the easier way to mix them.)
Spread the coated potato sticks on a baking sheet in a single layer, and place them in the preheated 425 degree F oven for approximately 50 minutes, or until both sides are golden brown and crispy. They should be flipped about three quarters of the way through the cooking process, with a flat-bottomed metal spatula. Leave them on the baking sheet to cool.
Mix all of the ingredients together in a small bowl.
If you aren't using my recipe for Easy Thai Curry Paste, and have a different one on hand -- please taste it first! The above measurements are based on my recipe. The flavors and levels of heat will vary from recipe to recipe, or jar to jar -- depending on the type and quantity of chiles used.