From: Executive chef/partner Matthew McMillin, v.p. of culinary, Big Bowl/Lettuce Entertain You Enterprises, Chicago. Yield: 3-4 servings. 1 lb. Idaho® Russet Burbank potatoes, scrubbed, unpeeled as needed for frying, peanut oil 3 oz. red curry paste (recipe follows) 2 tsp. fish sauce 1 tsp. lemon juice 1⁄2 tsp. sugar 1⁄4 cup chopped cilantro leaves Red curry paste: 20 dried red chiles (half fresh dried/half red Thai chiles) 1⁄4 cup coriander seeds 2 ...
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