At a Glance
- Potato Type: Russet
- Prep Method: Microwave
- Yield: 2
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 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
Preparation
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.