Main Dish

U.S. Wedges with Myanmar Curry Dips

  • Ready Time: 50min
    No Reviews
  • Prep Time: 10min
    Cook Time: 40min
  • Serves: 2
    Prep Method: Fried
Share on Print



  • 300g U.S. Frozen Potato Wedges
  • 60g Red Onion, Chopped
  • 20g Garlic, Minced
  • 60g Tomato, Diced
  • 10g Chili Powder
  • 30ml Cooking Oil
  • 6g Salt
  • 3g Crushed Black Pepper
  • 1pcs Lime
  • 10g Coriander, Chopped
  • 200g Rice
  • 250ml Water
  • 70g Coconut Milk
  • 20g Onion, Sliced
  • 5g Ginger, julienned
  • 5g Salt
  • 5g White sugar
  • 5g Fried ginger, julienned

Prep Time: 10min | Cook Time: 40min

  • Sauté garlic, red onion, and chili powder, then add the tomato. Season with salt and pepper and add in the coriander. 
  • Fry the U.S. frozen potato wedges until you achieve the desired texture.
  • Wash and strain the rice. Then, using a pot, sauté the onion and ginger. Add the rice, water, and coconut milk into the pot, and stir slowly. Cover with a lid and cook for 20-25 minutes. 
  • Serve the potato wedges and curry with the coconut rice. Enjoy!


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.