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Thai Potato and Vegetable Curry

This dish features potatoes along with vegetables for a new twist on Thai Curry.

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Print Recipe
Potato Type: Russet
Cuisine: Asian
Prep Method: BoiledMicrowave


Main Dish

Prep Time

20 Mins

Cook Time

20 Mins


Serves 2


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


  1. Place potatoes in microwave-safe dish; cover and microwave on HIGH 3 minutes.  Add cauliflower; microwave an additional 1 minute.  Set aside.
  2. 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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