This dish features potatoes along with vegetables for a new twist on Thai Curry.
3 cups (about 2 medium) cubed (3/4-inch) potatoes
1 cup cauliflower florets
1 tablespoon vegetable oil
1 teaspoon Thai red curry paste
¾ cup thin onion wedges (1/2-inch wide)
½ cup red bell pepper strips (1/2-inch wide)
½ cup green bell pepper strips (1/2-inch wide)
1 cup light coconut milk
1 teaspoon salt
1 teaspoon brown sugar
½ cup chopped fresh cilantro
Prep Time: 20min | Cook Time: 20min
Place potatoes in microwave-safe dish; cover and microwave on HIGH 3 minutes. Add cauliflower; microwave an additional 1 minute. Set aside.
In large saucepan, heat oil over medium heat until hot. Add curry paste; cook 1 minute, stirring constantly. Add potato mixture, onion and bell peppers; cook and stir 1 minute. Stir in coconut milk; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 8 minutes. Stir in salt and brown sugar; add cilantro.
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