Blake Proud’s Indonesian potato curry

Tuesday, May 3, 2022 1:23 pm
Reading Time: 2 minutes

Our favourite foodie Blake Proud, joined Kirste and Dan to share his Indonesian potato curry recipe. Not only is it delicious but it’s also began and gluten free!


  • 400g Potatoes peeled and diced
  • 1 TBL Grapeseed Oil
  • 1 shallot
  • 4 garlic Cloves
  • 1 red Chilli
  • 1 knob ginger grated
  • 1 knob turmeric grated
  • 1 TBL lemon Grass Finely Chopped
  • 4 Lime Leaves
  • 1 Can Coconut milk
  • 1 1/2 TSP Sea Salt
  • 1 TSP coconut sugar
  • 1 TBL Coconut Aminos
  • 1/4 Cup Thai Basil Thinly Chopped
  • 1/4 Cup Fresh Mint thinly chopped
  • Juice from 1 lime
  • Toasted peanuts and crispy onion to serve


  1. Finely chop then combine in a mixer shallot, garlic cloves, chilli, ginger, turmeric, lemon grass and lime leaves. Add a splash of water to help bring it into a paste if needed.
  2. Add a splash of grapeseed oil to a wok along with the paste. Cook it for a bit until the ingredients aren’t raw
  3. Add the potatoes, coconut milk, salt, sugar and coconut aminos into the wok
  4. Bring it to a boil and then turn it to a simmer. Cook for about 30 minutes or until thick and creamy. Your potatoes should be firm but soft enough to easily pierce a fork through.
  5. Turn off and leave to cool slightly. Toss through the Basil & Mint right before serving and top with fresh roasted peanuts and a squeeze of fresh lime

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