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The BEST Curry Fries

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 1 lb fingerling potatoes sliced in half lengthwise
  • Olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 can of coconut milk I use full fat Chaokoh
  • 3 teaspoon masaman curry paste
  • 2 teaspoon curry powder
  • 3 ½ teaspoon fish sauce
  • ½ teaspoon honey


  • Preheat oven to 400 degrees and adjust rack to lower 3rd of oven. Line baking sheet with parchment.
  • Combine potatoes, salt, and pepper in a large mixing bowl. Drizzle olive oil generously over potatoes until well coated.
  • Bake potatoes in oven for 30-40 minutes, turning once. Best if potatoes are roasted skin-side down for 1st half of roasting time, and center-side down for second half.
  • Meanwhile, heat a 1-2 tablespoons of olive oil in a small sauce pan. Add curry paste and saute briefly. Whisk in coconut milk. Bring to a simmer. Whisk in remaining ingredients.
  • Serve potatoes with curry sauce on the side or drizzled over the fries. Use chopped cilantro as optional garnish.