Thai Potato and Vegetable Curry

Main Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: Microwave
  • Yield: 2
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:


  • 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


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