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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Lightly grease a large ovenproof dish. Place potatoes in a pot of cold lightly, salted water. Bring to the boil, reduce heat and simmer for 10 minutes or until potatoes are slightly tender. Drain. Set aside.
2 Heat oil in a pan and add onion. Cook until softened. Add paste and cook for 2-3 more minutes.
3 Arrange one-third of potato slices in prepared dish with one-third of onion, lime leaves and coriander. Repeat the layers with remaining potato, onion and lime leaves.
4 Place coconut-flavoured milk and stock in a pan and heat through. Pour over potatoes and leave for at least 30 minutes before baking.
5 Spray potato bake with oil. Bake in a preheated oven at 190°C for 40-45 minutes until golden brown. Garnish with extra coriander.
Serve potato bake with white fish and steamed Asian greens.
Make it gluten free: Check curry paste and stock are gluten free.
Calories 186 cal
Kilojoules 780 kJ
Total fat 3 g
Saturated fat 1 g
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