Cheesy Tater Tots with Thai Green Curry Sauce

Place a small saucepan over high heat and add the green curry paste. Cook, stirring, for 1 minute to release the flavours until it’s starting to smell gorgeous. Next, add in the coconut milk, salt, fish sauce and sugar. Bring to a gentle simmer then cook for 5 minutes until the curry sauce has reduced and thickened a little. Add the cornflour mixture to the curry sauce and continue to stir until thickened. Turn off the heat and set aside.

Preheat the oven on a high grill setting.

Heat enough oil in a wok or large frying pan to fill one-third of the way up. Once the oil is hot (160°C/320°F, or when a wooden spoon dipped in forms small bubbles). Fry the frozen potato gems in hot oil for 3 minutes or until golden and crispy, then transfer to a roasting tray or baking dish. (Alternatively, if you prefer not to deep-fry, you could always place the potato gems on a roasting tray lined with baking paper, then bake in the oven at 180°C/360°F for 20 minutes or until golden and crispy.)

Drizzle the green curry gravy over the top of the crispy potatoes, then sprinkle with grated mozzarella and parmesan. Place the roasting tray under the hot grill and cook for 2 minutes or just until the cheese has melted. Eat immediately!