Dairy Farmers of Canada

Thai Curry poutine

This is the Thai Curry poutine recipe.

  • Prep: 20 min
  • Cooking: 12 min - 15 min
Yields 4 - 6 servings
thai curry poutine


  • 8 cups (2 L) unpeeled potatoes julienned
  • 1/4 cup (60 mL) melted butter or frying oil
  • 1 1/4 cups (310 mL) store-bought prepared demi-glace sauce
  • 1 tbsp (15 mL) honey
  • 2 green onions chopped
  • 1/4 (60 mL) fresh cilantro chopped
  • 1 lb (450 g) Thai Curry cheese curds
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Preheat oven to 425°F (220°C) or heat oil in a fryer.

Toss potatoes with melted butter and spread onto a baking sheet.

Bake in oven for 10–12 minutes or until tender and golden, turning potatoes over frequently during baking; OR

Fry potatoes in oil until golden, then drain on absorbent paper.

Meanwhile, in a saucepan, heat demi-glace sauce along with honey, green onions and cilantro.

Divide potatoes into 4 bowls, garnish with cheese, top with sauce and enjoy.


You can also make this recipe with regular cheese curds by adding ½ tsp (2 ml) grilled sesame oil and 1 tsp (5 ml) red curry paste to the sauce.

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Nutritional information

Per serving
Energy: 510 Calories
Protein: 25 g
Carbohydrate: 37 g
Fat: 30 g
Fibre: 5.1 g
Sodium: 781 mg

Top 5 Nutrients

(% DV*)
Calcium: 17 % / 190 mg
Phosphorus: 48 %
Vitamin B12: 34 %
Vitamin C: 38 %
Zinc: 38 %