1. Curried tortilla chips: Preheat oven to 350°F/180°C. 2. Mix curry paste and oil in a very small pan. I use a metal cup measurement. Cook for one minute on medium-low heat. 3. Spread curry paste mixture on tortillas, then cut each tortilla into eight wedges. Arrange wedges in a single layer on a large lined baking sheet. Bake for 10 minutes (slightly below middle of oven). Let cool. Store in airtight container if not used the same day. 4. Sour cream mixture: Mix together. Refrigerate. 5. Salsa and salsa dressing: Mix salsa ingredients and salsa dressing separately. Combine. Salsa is best when made a few hours in advance and served at room temperature. 6. Assembling (has to be done just before serving): Spread sour cream mixture on each wedge, ca 1 heaped tsp per wedge. Drain salsa using a sieve. Scatter each wedge with ca 1 heaped tsp salsa. Serve immediately. ---------------------------------------------------------------------------
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