Thai Potato Stir-Fry Recipe

Name: Thai Potato Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs waxy potatoes; 2 tablespoons vegetable oil; 1 yellow bell pepper, seeded and diced; 1 red bell pepper, seeded and diced; 1 carrot, cut into thin strips; 1 zucchini, cut into thin strips; 2 garlic cloves, minced; 1 red chili pepper, sliced; 1 bunch scallion, halved lengthwise; 1/2 cup coconut milk; 1 teaspoon chopped lemongrass; 2 teaspoons lime juice; 1 lime, zest of; 1 tablespoon chopped fresh cilantro

Servings: persons

2 lbs waxy potatoes
2 tablespoons vegetable oil
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 carrot, cut into thin strips
1 zucchini, cut into thin strips
2 garlic cloves, minced
1 red chili pepper, sliced
1 bunch scallion, halved lengthwise
1/2 cup coconut milk
1 teaspoon chopped lemongrass
2 teaspoons lime juice
1 lime, zest of
1 tablespoon chopped fresh cilantro

1
Using a sharp knife, cut the potatoes into small cubes.
2
Bring a large pan of water to a boil and cook the diced potatoes for 5 minutes; drain thoroughly.
3
Heat the vegetable oil in a wok or large skillet, swirling the oil around the bottom of the wok until it is really hot.
4
Add the potatoes, diced bell peppers, strips of carrot and zucchini, and the garlic and chile to the wok, and stir-fry for 2-3 minutes.
5
Stir in the scallions, coconut milk, chopped lemongrass, and the lime juice, and stir-fry the mixture for another 5 minutes.
6
Add the lime zest and cilantro and stir-fry for 1 minute.
7
Serve hot.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 lbs waxy potatoes, 2 tablespoons vegetable oil, 1 yellow bell pepper, seeded and diced, 1 red bell pepper, seeded and diced, and more.

Yes, Thai Potato Stir-Fry falls under the Soups & Stews 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.

Thai Potato Stir-Fry

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