Cover with water to prevent discoloration and set aside.
Add the coconut milk to a large stockpot, steam-jacketed kettle or tilt
skillet. Bring to a simmer over medium heat and stir in the red curry paste.
Cook for about 1 minute. Stir in the water. Drain the diced potatoes and add to curry sauce.
Bring to a simmer and cook until the potatoes are almost tender, about 10–15 minutes.
Internal temperature should reach at least 135°F.
When the potatoes are almost tender, stir in the onion, bell peppers, salt and brown sugar.
Continue to simmer until the potatoes become tender, about 5 minutes.
Transfer to full-size 2-inch steamtable pans for service.
Hold hot at or above 135°F.
Serve 1 cup portions topped with 1/2 tablespoon fresh cilantro.
To make this a complete meal, consider serving with cooked brown rice and chicken or tofu.
Note:
1 cup = 1/2 cup starchy vegetable, 1/4 cup other vegetable
Nutrition
Calories238
Fat15.6g
Sodium474mg
Carbohydrates24g
Fiber3.5g
Protein4g
2 Reviews
Holly 5 years ago
I gave this recipe a 4 due to the ease of making it, but it does need a little tweaking. I...Read Full Review
Holly 5 years ago
I gave this recipe a 4 due to the ease of making it, but it does need a little tweaking. I doubled the recipe but I did not double the coconut milk to keep the fat content lower. I am glad I didn't double it in any case, because it would have made it far too soupy. As it is, it's more like a soup than a thick curry. Perhaps it will thicken upon standing some. I thought it needed a little more heat so I added 1 tsp. of a dried Thai curry spice blend. I would do that again next time. I also think it could use more cauliflower. So next time I will: a) reduce the amount of coconut milk b) add a dried Thai curry spice blend once again c) double the amount of cauliflower Overall this is a good recipe - just needs a little work!
Jenny 5 years ago
This recipe is simple to make! And I really like the fact that I can prepare the potatoes in the microwave.
Jenny 5 years ago
This recipe is simple to make! And I really like the fact that I can prepare the potatoes in the microwave.
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Holly 5 years ago
I gave this recipe a 4 due to the ease of making it, but it does need a little tweaking. I doubled the recipe but I did not double the coconut milk to keep the fat content lower. I am glad I didn't double it in any case, because it would have made it far too soupy. As it is, it's more like a soup than a thick curry. Perhaps it will thicken upon standing some. I thought it needed a little more heat so I added 1 tsp. of a dried Thai curry spice blend. I would do that again next time. I also think it could use more cauliflower. So next time I will: a) reduce the amount of coconut milk b) add a dried Thai curry spice blend once again c) double the amount of cauliflower Overall this is a good recipe - just needs a little work!