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Ingredients
US|METRIC
4 SERVINGS
- 4 russet potatoes
- 3 Tbsp. red curry paste
- 1/2 cup coconut milk
- salt (– to taste)
- crushed black pepper (– to taste)
- 2 Tbsp. basil chiffonade
- 4 russet potatoes
- 3 Tbsp. red curry paste
- 1/2 cup coconut milk
- salt (to taste)
- crushed black pepper (to taste)
- 2 Tbsp. basil chiffonade
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