Thai Potato and Vegetable Curry

1. Scrub the potatoes and cut into 1/2- inch dice.
2. Cover with water to prevent discoloration and set aside.
3. 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.
4. Cook for about 1 minute. Stir in the water. Drain the diced potatoes and add to curry sauce.
5. Bring to a simmer and cook until the potatoes are almost tender, about 10–15 minutes.
6. Internal temperature should reach at least 135°F.
7. When the potatoes are almost tender, stir in the onion, bell peppers, salt and brown sugar.
8. Continue to simmer until the potatoes become tender, about 5 minutes.
9. Transfer to full-size 2-inch steamtable pans for service.
10. Hold hot at or above 135°F.
11. Serve 1 cup portions topped with 1/2 tablespoon fresh cilantro.
12. 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

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