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: 2 pounds small red or yellow potatoes, cut into 1 1/2-inch pieces if necessary; 1 yellow onion, sliced vertically into sections; 1 can (about 14 ounces) coconut cream (see Note on page 22); 2 to 3 tablespoons red curry paste; 2 tablespoons palm sugar or brown sugar; 1 teaspoon soy sauce; 1 large sweet potato, peeled and cut into 1 1/2-inch pieces; 1 cup fresh or frozen green peas; Salt to taste; 1/2 cup dry-roasted cashews, for garnish; 1/4 cup chopped fresh cilantro leaves, for garnish

Servings: persons

2 pounds small red or yellow potatoes, cut into 1 1/2-inch pieces if necessary
1 yellow onion, sliced vertically into sections
1 can (about 14 ounces) coconut cream (see Note on page 22)
2 to 3 tablespoons red curry paste
2 tablespoons palm sugar or brown sugar
1 teaspoon soy sauce
1 large sweet potato, peeled and cut into 1 1/2-inch pieces
1 cup fresh or frozen green peas
Salt to taste
1/2 cup dry-roasted cashews, for garnish
1/4 cup chopped fresh cilantro leaves, for garnish

1
Wash the potatoes thoroughly and place them, along with the onion, in the slow cooker insert.
2
Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes.
3
Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.
4
Add the sweet potato, cover, and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender.
5
Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.
6
To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.
7
A Sauvignon Blanc with a hint of citrus ought to complement this dish quite nicely.

632

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 2 pounds small red or yellow potatoes, cut into 1 1/2-inch pieces if necessary, 1 yellow onion, sliced vertically into sections, 1 can (about 14 ounces) coconut cream (see Note on page 22), 2 to 3 tablespoons 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