Potatoes And Peas In Red Curry Sauce Recipe

Name: Potatoes And Peas In Red Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs small red potatoes, cut into 1 . 5-inch chunks; 1 yellow onion, sliced vertically into sections; 1 (14 ounce) can coconut milk; 3 tablespoons mild red curry paste; 2 tablespoons brown sugar (or palm sugar); 1 teaspoon soy sauce; 1 large sweet potato, peeled and cut into 1 . 5-inch pieces; 1 cup peas (fresh or frozen); salt; 1/2 cup dry-roasted cashews; 1/4 cup chopped fresh cilantro

Servings: persons

1 3/4 lbs small red potatoes, cut into 1 . 5-inch chunks
1 yellow onion, sliced vertically into sections
1 (14 ounce) can coconut milk
3 tablespoons mild red curry paste
2 tablespoons brown sugar (or palm sugar)
1 teaspoon soy sauce
1 large sweet potato, peeled and cut into 1 . 5-inch pieces
1 cup peas (fresh or frozen)
salt
1/2 cup dry-roasted cashews
1/4 cup chopped fresh cilantro

1
Wash the potatoes thoroughly. Place them, along with the onion, in the slower cooker.
2
Mix the following: coconut milk, curry paste, sugar and soy sauce. Pour over the potatoes. Cover and cook on low for about 3 hrs, or until the potatoes are somewhat tender to a fork.
3
Add the sweet potato, cover and continue cooking on low for another 2 - 3 hrs., or until all vegetables are tender. Add the peas along with salt to taste. (NOTE: My frozen peas had ice on them; I ran them under a cold faucet until the ice was gone.) Cook, uncovered, for 15 minutes.
4
To serve, sprinkle with cashews and cilantro. Serve over rice.
5
COOKING NOTE: I cooked this in the following intervals: 1 hour high, 1 hour low, 1.5 hours high -- which would equal 6 hrs on low.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 lbs small red potatoes, cut into 1 . 5-inch chunks, 1 yellow onion, sliced vertically into sections, 1 (14 ounce) can coconut milk, 3 tablespoons mild red curry paste, and more.

Yes, Potatoes And Peas In Red Curry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potatoes And Peas In Red Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions