Balinese Fish and Idaho® Potato Curry (Kari Ikan) | Idaho Potato Commission

Name: Balinese Fish and Idaho® Potato Curry (Kari Ikan) | Idaho Potato Commission
Ingredients: 1 cup jasmine rice; 2 cups water; Pinch salt; 2 kefir lime leaves (optional); 2 tablespoons ginger, thinly sliced, skin OK; 1 shallot, rough chopped; 1 tablespoon fresh turmeric, thinly sliced, skin OK (or substitute 2 teaspoons ground); 2 x 5 inch stocks lemongrass, thinly sliced into disks; 3 garlic cloves; 1 jalape&ntilde;o (this will be mild); 5 kefir lime leaves; 2 tablespoons coconut oil; 8-10 ounces baby Idaho&reg; potatoes, cut in half; 1 can coconut milk; &frac12; teaspoon salt; 1 tablespoon fish sauce; Juice of 1 lime; Sambal oelek, or chili paste or chili flakes for additional heat; 10 -12 ounces while fish (Alaskan cod, black cod, tilapia, halibut, sword fish, shrimp, scallops); 1 cup peas, snap peas, green beans, bok choy or bell pepper (veggies that can cook in 1-2 minutes); Garnish with lime wedge, crispy shallots (available at Asian markets), fresh mint, basil, scallions or cilantro

idahopotato.com

A fragrant Balinese Fish and Potato Curry with authentic vibrant flavors! Serve over rice or whole grains. Read Sylvia's full post here.

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Ingredients

1 cup jasmine rice&nbsp;
2 cups water
Pinch salt
2 kefir lime leaves (optional)&nbsp;
2 tablespoons ginger, thinly sliced, skin OK
1 shallot, rough chopped
1 tablespoon fresh turmeric, thinly sliced, skin OK (or substitute&nbsp;2 teaspoons ground)
2 x 5 inch stocks lemongrass,&nbsp;thinly sliced&nbsp;into disks
3 garlic cloves
1 jalape&ntilde;o (this will be mild)
5 kefir lime leaves
2 tablespoons coconut oil
8-10 ounces baby Idaho&reg; potatoes, cut in half
1 can coconut milk
&frac12; teaspoon salt
1 tablespoon fish sauce
Juice of 1 lime
Sambal oelek, or chili paste or chili flakes for additional heat
10 -12 ounces while fish (Alaskan cod, black cod, tilapia, halibut, sword fish, shrimp, scallops)
1 cup peas, snap peas, green beans, bok choy or bell pepper (veggies that can cook in 1-2 minutes)
Garnish with lime wedge, crispy shallots (available at Asian markets), fresh mint, basil, scallions or cilantro