Creamy curry sauce poured over crisp french fries with the added texture of ricotta cheese, that gives this traditionally Irish dish, a Canadian poutine-esque twist.
Chips & Curry Sauce (in Ireland & the UK)
French Fries & Curry Sauce (in North America)
The first time I ever had chips and curry was in Ireland, at a tiny roadside stall near Glendalough Co. Wicklow. It was a chilly day where you could feel cool air rushing up from the stream running just behind the kiosk. But boy did those chips hit the spot. They were 4 euro, piping hot as they’d just came out of the fryer, and on such a windy day after exploring the ruins for an hour or so, they were a welcome addition to my tummy.
For simplicity’s sake, I’ve listed “a batch of your favorite type of french fries” that will serve as the base of this dish. Traditionally you’ll find thick-cut steak fries beneath your curry in Ireland, but any type of fry will do. If your favorite type of fry is of the frozen McCains variety, use them here.
Else you can find my version of Steak Fries HERE.
If you’re interested in learning more about what Irish dishes you should be trying on your visit to Ireland, check out my post 10 Must Try Foods in Ireland.
Chips & Curry Sauce
Skill Level: Intermediate | Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min
1 Batch of your favorite type of french fries
or try my Steak Fries
For the Curry
1 Tbsp. vegetable oil
4 cloves garlic, minced
1/2 large yellow onion, minced
1 Tbsp. curry paste, yellow or red
1 1/2 tsp curry powder
1 can coconut milk, ~400mL
1/2 cup water
1 Tbsp. brown sugar
1/2 tsp. fish sauce
Juice from 1/2 small lime
Salt & pepper to taste
1/3 cup ricotta cheese, more if you love the stuff 😉
If you’re using my version of Steak Fries, get them in the oven before you begin the below curry sauce as the fries will take a longer time to cook.
Heat a non-stick skillet over medium heat. Add the oil, garlic and onions, stirring occasionally until the onions are translucent. Stir in the curry paste and curry powder, cook for 1 minute.
Add coconut milk and water, bring to a boil, then reduce to simmer.
Continue simmering until about half the coconut mixture has evaporated (or until the mixture has the consistency of a creamy soup).
Add brown sugar, fish sauce & lime juice. Salt & pepper to taste.
Put the cooked fries in a bowl, spoon small amounts of ricotta cheese on top. Then, pour the curry sauce over the cheese & fries. Serve immediately.