Before I embark on more Christmas cookie recipes, I want to take a break from the sweet. This Cheesy Thai Yellow Curry Tater Tot Bake is perfect for those of you craving some savory, spicy, cheesy goodness.
I know for anniversaries, people tend to celebrate with elaborate cakes. And maybe if I had actually planned a post around an anniversary, that’s what you’d be getting now. It’s only now that the first major holiday has passed that I’ve remembered: this is my fourth anniversary of getting sick and being diagnosed with ulcerative colitis.
It’s not exactly something to celebrate. About two weeks before Thanksgiving in 2013, I started to feel really ill. It took a while to figure out what was going on but since that time, I’ve always marked my ulcerative colitis years by the holidays. I’m always sick during them. All these Christmas cookie recipes I’ve been posting (Ritz Cracker Chocolate Peanut Butter Cookies, Ritz Cracker Peppermint Cookies)? Yeah, I took those pictures in-between rushing to the bathroom every 15 to 20 minutes, groaning and crying through pain last year. Which is why they are being posted this year. I was just too sick to work.
But this holiday season, I don’t have ulcerative colitis: I’m sans ulcerative colitis, sans colon, and sans illness. And that IS something to celebrate. And I have been, trust me. I’ve been experiencing the holiday food and drinks that I haven’t been able to enjoy in years and also trying to simultaneously not over do it. But it’s hard.
And it’s the sweets that are hardest to resist because in an ulcerative colitis flare, sweets for me were always a big NO. But now that I can have them, I need a little break. I need some salt. I need some cheese. And I need some spice. And that’s why this Cheesy Thai Yellow Curry Tater Tot Bake is my jam right now.
Cheesy Thai Yellow Curry Tater Tot Bake
I love the crunchy and crispy bottom, the parts of the tater tots that have adhered to the bottom of the pan.
I love the slight warm spice from the Thai yellow curry and the slightly smoky spice from the jalapeño marinated goat cheese.
I love the stringy bits of cheese that stretch out as you serve yourself up a portion.
I love how the runny yolk bleeds into the tater tots.
I’d say it’s a pretty awesome dish to celebrate not being sick.
I make my own Thai yellow curry paste from scratch because I haven’t found a store-bought one that I like. I made a huge batch last time, which has lasted me more than a year. You can find the recipe here or just use a pre-made Thai yellow curry paste that you like.
I hope all your Thanksgivings were amazing and that you are taking some time for yourself. I know I always need some calm after Thanksgiving.
Make Your Own Curry Paste
Okay, I know I said you could buy the curry paste but trust me, making it from scratch is:
- Not really that hard
- Provides BIG flavor even in little doses (like in this recipe)
- Allows you to control the flavor
- Saves you time and money
- Inspires you to get creative
Convinced? Go and make it!
Cheesy Thai Yellow Curry Tater Tot Bake
- 1/2 package Ore-Ida Tater Tots half of one 16 ounce/1 pound package
- 2 to 3 tablespoons Thai yellow curry paste
- 1/2 cup sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 slices Laura Chenel's Marinated Goat Cheese, Spicy Cabecou with Jalapeno OIl
- 2 to 4 eggs
Preheat oven to 425 degrees Fahrenheit.
Spread the tater tots on a baking sheet and bake for 25 minutes.
Pour the tater tots into a bowl and mix with the curry paste until well coated. It's okay if some of the tater tots break apart.
Pour coated tater tots into a small oven proof skillet (I used an 8-inch cast iron skillet).
Sprinkle the shredded cheddar and mozzarella cheese on top of the tater tots and break up the marinated goat cheese on top of everything.
Bake 10 minutes.
Create wells and crack the eggs into them. Cook 10 to 15 minutes, until the eggs are done how you like them. Serve with Greek yogurt.