Ingredients
- 2 cubes S&B golden curry
- 1 cup boiling water
- 6 potatoes
- 125g corn kernels
- Jalapeño slices
- Dollop of sour cream
- Coriander or spring onion
- Salt & pepper
Method
- Prick potatoes using a fork. Boil in water for 20 minutes or until soft. Wrap each potato individually in aluminium foil & place in oven on 200•C fan forced for 10 minutes.
- Place 2 cubes of S&B curry into 1 cup of boiling water and stir until dissolved. Place in microwave for 30 seconds. Stir and repeat until sauce has thickened.
- Take potatoes out of the oven and place in serving bowls. Smash potatoes using a fork. Pour sauce over potatoes.
- Drain and add corn kernels & jalapeños. Add a dollop of sour cream. Garnish with coriander or spring onions. Top with salt & pepper.
Product used in recipe
- S&B - S&B GOLDEN CURRY MEDIUM HOT 92G
