Spuds in curry - how to keep shape

hussey

Okay I LOVE thai food, and I live in sydney which has a lot of fantastic thai places, my favourite is Massaman curry
(http://www.taste.com.au/recipes/182/massaman+beef+curry) it is fantastic

but my problem is when i cook the spuds they a lot of time fall apart rather than keep shape, even though they are on a simmer ...

any tips of how to keep them in shape? rather than a mush? different types hold better??

Cheers

Victor

Make sure you have the spuds of approximately the same size and slightly undercook them and then add them to the curry. Ideally leave them soak in the curry sauce overnight so the flavour does right through.

darrenh

My favorite curry too. Had the same problem with the spuds. I started to use baby potatoes with the skins on. Also I had the curry before and the potatoes in it were fried and it added a nice taste to it. I got a Massaman yesterday and it had peanuts in it. I don't think I've ever had two the same. I'm in Thailand now at the moment!!

Mellor

I'd roast the spuds first, separately to the curry and then add them before serving.
I'd rather they were crunchy with the curry over them

hussey

darrenh wrote: »

My favorite curry too. Had the same problem with the spuds. I started to use baby potatoes with the skins on. Also I had the curry before and the potatoes in it were fried and it added a nice taste to it. I got a Massaman yesterday and it had peanuts in it. I don't think I've ever had two the same. I'm in Thailand now at the moment!!

Yeah I find that too - but I would say 90% of the ones I've had had :
Beef, potatoes, onions & nuts (cashew?) and nothing else - mmmmm

Though I could try Victor's idea, maybe place the spuds after I bring to boil more slow cook the spuds or a few hours

CiaranC

Use kipfler potatoes

Mellor

hussey wrote: »

Yeah I find that too - but I would say 90% of the ones I've had had :
Beef, potatoes, onions & nuts (cashew?) and nothing else - mmmmm

Though I could try Victor's idea, maybe place the spuds after I bring to boil more slow cook the spuds or a few hours

I'm going to try this i'd say, recommend a place in sydney

hussey

Mellor wrote: »

I'm going to try this i'd say, recommend a place in sydney

This is one of the best places in sydney food is fantastic and cheap
http://www.spiceiam.com/ - really small and BYO - that is near central station

Newtown has some crackers :
if you are looking for a really nice table/upper class feel try http://www.thaipothong.com.au/

another one in newtown is : http://www.eatability.com.au/au/sydney/banks-thai/ and http://www.urbanspoon.com/r/70/750721/restaurant/Sydney/Doytao-Thai-Newtown

have a look at this http://www.urbanspoon.com/f/70/6952/Sydney/Thai-Restaurants

also if you are looking for a 'WOW' thai restaurant
http://sailorsthai.com.au/ and http://www.longrain.com/intro_sydney.htm
have both got SMH 1 chef hats (like a Michelin rating for Sydney)
I have yet to try but I heard they are amazing

darrenh

Do you add tamarind paste to your's and if so how much?
The curry paste I use has nothing mentioned about tamarind on the label, with regard to its cooking instructions for massaman. Think I'll have it later now!:D

olaola

Depends on the type of spuds too (you're obviously cooking them too much)
I'd use steamed baby spuds. Pop them in once they're about done and cook em for another 5 mins or so.

darrenh

In all its glory!!

Kenny_D

Mmmm I love massaman. My favourite curry and that one looks great darren. If only it wasnt so hard to find massaman paste in dublin

darrenh

Its easy to get in Galway. Do you have the health food shop called Evergreen in Dublin. Thats who I get it off.

Mellor

hussey wrote: »

This is one of the best places in sydney food is fantastic and cheap
http://www.spiceiam.com/ - really small and BYO - that is near central station

Ok, this is pretty much on my way home, next week me thinks

Honey-ec

You need to use waxy as opposed to floury potatoes, they'll hold their shape and texture much better.

Kerr's Pink and Roosters would be examples of waxy potatoes.

As a general rule (as always, there are exceptions):

new potatoes = waxy