Thai Red Curry Scalloped Potatoes

We served this with baked ham as part of our weekly dinner with friends. It was a nice change from the potatoes dauphinoise that we often serve with ham. The end result was flavorful but not overly spicy. The corral-colored sauce was very nice alongside green summer squash and yellow wax beans.

Thai Red Curry Scalloped Potatoes
Servings: 10-12
Prep time: 30 minutes
Total time: 2 hours


  • 1 medium onion, 1/4″ chop
  • 4 cups whole milk
  • 4 Tbsp. Thai red curry paste (such as this)
  • 4 1/4 lbs. Russet potatoes
  • 6 Tbsp. butter
  • 6 Tbsp. all-purpose flour
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. sweet paprika


  1. Preheat the oven to 350&degF.
  2. Prep the onion and set it aside.
  3. Heat 1 cup of milk in a 4 cup glass measure in the microwave (I use the beverage button; 2 minutes on high would probably work as well. Add the red curry paste and stir to dissolve the paste. Add the remaining milk, stir and set aside.
  4. Peel potatoes, rinse off dirt and then cut the potatoes into 1/4″ slices. This is easily done with a mandolin; it is also totally doable with a sharp knife and patience. Place sliced potatoes in a large bowl and set aside. Do not cover with water (see note).
  5. Combine flour, salt, pepper and paprika in a small bowl.
  6. Melt the butter in a large sauce pan over low heat. When it starts to foam add the flour mixture and stir to combine to make a roux. Cook the roux, stirring occasionally, for 2 minutes. It should be fairly smooth with no obvious lumps of flour.
  7. Remove the sauce pan from the heat and add the red curry milk. Return the pan to the heat, increasing the temperature to medium low. Use a whisk to incorporate the milk into the roux. Bring to a boil and cook for at least 1 minute. The sauce will thicken as it heats and cooks.
  8. Grease the bottom and sides of a 13″x9″ glass baking dish (I used the wrapper from the butter).
  9. Place one-third (1/3) of the potatoes on the bottom of the dish. Scatter half (1/2) of the onions on top of the potatoes. Spread approximately one-third (about 1 1/3 cups) of the sauce over the potatoes and onions.
  10. Repeat with another layer of potatoes, onions and sauce. Top with the remaining potatoes and sauce.
  11. Cover the dish with aluminum foil and bake for 30 minutes.
  12. Remove the foil and bake until a fork easily pierces the potatoes, about 60 minutes.
  13. Let rest for 5 to 10 minutes before serving.

While I could have made the red curry paste from scratch I wouldn’t have enjoyed it much. The store bought paste is OK and available in the “ethnic” section of most supermarkets.

I was taught to cover cut potatoes with water to keep them from turning a rust color. Turns out that covering them with water also leaches out the starch and can water log the potatoes. I slice the potatoes after I have prepped everything else and just before I’m going to start making the roux. They do turn a bit rusty while the roux is being made however once they are covered with the sauce and baked no one will notice.

You can use cooking spray to grease the 13″x9″ pan. I had the butter wrapper lying around so why not use it.

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