nutritional information

Per Serving:

  • Calories: 421
  • Protein: 9 g
  • Total Fat: 7 g
  • Saturated Fat: 4 g
  • Carbohydrates: 80 g
  • Cholesterol: mg
  • Sodium: 235 mg
  • Fiber: 5 g
Vegan

Thai Potato Curry

4 Servings

30 minutes or fewer

In large wok or skillet, heat oil over medium-high heat. Add onion and stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1 minute. Add potatoes and toss well to coat. Stir in coconut milk and broth. Using your hands, lightly crush tomatoes; add tomatoes and juice to wok. Cover and simmer until potatoes [...]
  • 2 tsp. vegetable oil
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 ½ tsp. prepared Thai green curry paste
  • 1 lb. red-skin potatoes, cut into ½-inch cubes
  • ⅓ cup coconut milk
  • ½ cup vegetable broth
  • 1 cup canned whole tomatoes, plus juice
  • 1 Tbs. fresh lime juice
  • 1 Tbs. chopped fresh basil
  • 3 cups hot cooked rice
  • Sambal oelek, optional
  1. In large wok or skillet, heat oil over medium-high heat. Add onion and stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1 minute. Add potatoes and toss well to coat. Stir in coconut milk and broth.
  2. Using your hands, lightly crush tomatoes; add tomatoes and juice to wok. Cover and simmer until potatoes are tender, 15 to 20 minutes. Stir in lime juice and basil. Serve over rice with sambal oelek if desired.
January 1999

you might also like



comments