MN Hmong Hotdish

Curry Sauce:

1/2 C Chopped White Onions
1 Teaspoon Chopped Galangal
1 Tablespoon Chopped Ginger
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Lemongrass
2 Tablespoon Smoked Paprika
2 Kaffir Lime Leaves
1/3 C Red Curry Paste (Mae Poy)
2 Tablespoons Canola Oil
2 Quart of Coconut Milk (Chaokoh brand)

1) Add oil into a deep pot and sauté lemongrass, onions, galangal, ginger, lime leaves, and garlic. Then add curry pasted paprika cook on medium low heat until there’s a fond (brown crust) on the bottom of the pan (be careful not to burn the aromatics). Add the coconut milk and let it simmer for 15–20 minutes. Then put in the Vitamix (or blender) to blend and strain through a fine mesh strainer.

2) You can that sauce back on the burner to reduce it some more if you want to make it a little thicker. Salt to taste.


1 lb Hmong Sausage (or ground pork)
1 C Chopped Turnips
1 C Chopped Carrots
1 C Chopped White Onions
1 C Chopped Parsnip
3 C Curry Sauce
16oz Bag of Tator Tots (Ore-Ida Brand)

1) In a saute pan with oil cook the Hmong Sausage (or ground pork) and cook for 15min (or until done).

2) Remove the pork into a separate bowl and then add a little oil and cook the turnips, carrots, white onions and parsnip until tender.

3) Add the pork back into the pan and then add the curry sauce.

4) Put the mixture into a casserole dish and top with tater tots.

5) Put it in the oven for 20 minutes at 375 degrees.

6) Pull it out of the oven and serve it with chopped cilantro, scallion, and a wedge of lime (remember to squeeze the lime on top of the tater tots).

Yia Vang