Fried Potatoes with Green Curry and Spinach

Thai green curry paste is one of those vivid and memorable flavors that has earned an international reputation for enlivening food. From soups to curries and stir-fries, green curry paste can add zest and aroma to vegetables, eggs, or meat or fish if you're so inclined. As with spice blends, you can quite easily find storebought green curry pastes but—just as with spice blends—I like to take just the little extra trouble and time to make my own to add that extra vibrancy and authenticity to my dishes.

Not surprisingly, green curry paste is a great way to liven up simple fried potatoes. Looking for something to go along with a simple and comforting Thai white bean and squash soup, I came up with this equally simple and delicious side dish of golden fried potatoes tossed with spinach, cilantro and, of course, green curry paste. Just as with the soup, I think you'll find it a wonderful and colorful addition to any Thai-inspired meal.

Fried Potatoes with Green Curry and Spinach

Recipe by Lisa Turner
Published on September 15, 2025

Golden fried potatoes tossed with zesty and aromatic green curry paste

Preparation: 15 minutes
Cooking time: 40 minutes

Print this recipe

Ingredients:

1/2 cup olive oil or a mixture of butter and oil
5 large russet potatoes, cut into wedges
1 teaspoon sea salt, or to taste
fresh ground black pepper to taste
1 medium onion, sliced
3 green onions, sliced, white and green parts separated
2 cloves garlic, crushed or minced
2 to 3 tablespoons green curry paste, or to taste
6 oz (175 g) baby spinach leaves
handful of fresh cilantro, trimmed and finely chopped

Instructions:

Heat the oil or oil and butter over medium heat in a large non-stick wok or saucepan. When hot, add the potatoes, salt, and pepper, and cook, stirring frequently, for 30 minutes until the potatoes brown on the edges and are mostly cooked through.
Add the onion, white parts of the green onions, and garlic, and stir for another 2 to 3 minutes, adding more oil if needed to prevent the garlic from sticking. Add the green curry paste and stir to coat the vegetables.
Add the spinach leaves a handful at a time and stir until the spinach is wilted. Stir in the green parts of the green onion and cilantro, cook for another minute, then remove from heat. Serve hot or warm.

Makes 8 to 10 servings