< PreviousSides • 231 In a medium pot, heat the coconut cream over medium heat, add the Massaman curry paste, and stir well to incorporate. Cook the mixture until it’s fragrant. Add the coconut milk, chicken stock, tamarind paste, fish sauce, and palm sugar and bring to a boil. Once the sugar’s dissolved, remove it from the heat and let cool. The Massaman curry sauce can be stored in an airtight container in the fridge for up to 3 days. Air-fry the frozen fries until golden brown and crispy, or, in a Dutch oven or heavy-bottomed pot, heat the vegetable oil to 375°F (190°C). Fry the frozen fries for 5 to 7 minutes, until golden brown and crispy. Transfer to a baking sheet lined with paper towels to blot out excess oil. Warm the Massaman curry sauce in a saucepan on the stovetop or in the microwave. Ladle about ¼ to ½ cup of the Massaman curry sauce into your bowl(s), depending on the size. Pile the cooked fries on top of the sauce, and drizzle some more sauce on top of the fries. Top with fried garlic, roasted peanuts, green onions, cilantro, and Thai green peppercorns and serve immediately. For the curry and fries: ¼ cup (60 ml) coconut cream 4 ounces (113 g) Massaman curry paste 2 (13.5-ounce/400 ml) cans coconut milk 1 cup (240 ml) chicken stock 4 tablespoons (56 g) seedless tamarind paste ¼ cup (60 ml) fish sauce 1 tablespoon and 2 teaspoons (21 g) palm sugar 2 quarts (2 L) vegetable oil (omit if air-frying) 2 quarts (505 g) crinkle-cut frozen fries For serving: Fried garlic Roasted peanuts Chopped green onion, green parts only Chopped fresh cilantro Thai green peppercorns In their natural habitat of New Jersey, disco fries means a plate of fries topped with brown gravy and melted cheese, served at your local diner. Chefs Ann Redding and Matt Danzer’s version speaks to the name of their lively Nolita restaurant. In place of gravy, they smother their fries with spicy Massaman curry. It works like a charm. Like their Jersey pre- decessor, these curry-topped fries invite everyone at the table to dig in as a shared side with lunch, dinner, or (if you’ve made the curry ahead of time) a game-changing late-night snack. To make things a bit easier at home, Redding recommends using frozen crinkles. You want most of the fries on the plate to stay as crispy as possible, ensuring they have enough structure to dip or mix into the smoldering curry. To that end, if you’ve got an air-fryer or convection oven, this is the time to use it, and plan on serving this quickly after plating. THAI DINER New York City THAI DISCO FRIES Serves 4Next >