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Quick and Easy Potatoes in Coconut Red Curry Sauce

This spicy Thai curry sauce goes with almost any vegetable and it is so easy to make. Today the veggie is potato, quick and easy potatoes in coconut red curry sauce.

For protein, add tofu, and if you have a leafy green on hand, like kale or chard, throw it in for color and added nutrition.

Give these Thai curry potatoes a finishing herb sprinkle of cilantro or parsley.

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Quick and Easy Potatoes in Coconut Red Curry Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Use light or regular coconut milk, your choice. Serve these potatoes over quinoa, which adoringly absorbs any extra curry sauce.

Course: Side Dish
Cuisine: Vegan, Gluten Free
Keyword: potatoes, red curry paste, Thai curry
Servings: 4 servings.
Author: Letty Flatt
Ingredients
  • 8 ounces sweet potatoes
  • 8 ounces Yukon gold potatoes
  • 8 ounces tofu
  • 1 tablespoon red Thai curry paste
  • 15 ounces unsweetened coconut milk, one can
  • 1 tablespoon virgin coconut oil
  • 1 onion, chopped
  • 1/2 teaspoon fine sea salt
  • 2 to 3 tablespoons cilantro or parsley leaves, chopped
Instructions
  1. Peel the potatoes and cut them about 3/4 inch thick. cut the slices ino 6 or so chunks as evenly as you can. Place the potatoes in a steamer basket over simmering water. Let steam 5 to 7 minutes, until the potatoes are just tender.

  2. Cut the tofu in 3 rectangles, about 3/4-inch thick. Press the tofu to remove some of the water: Place the rectangles on a towel-lined cutting board. Wrap the towel back over the tofu, or if your towel is small, drape the tofu with another clean towel. Place a plate on top of the towel-wrapped tofu, then place something heavy on top, like canned food or books. Let sit with the weight abut 5 minutes. (You can also use a tofu press, handy if you cook tofu frequently.)

  3. In a small bowl, using a spoon, mash the curry paste with some of the coconut milk to smoothen the paste. Stir in the remaining coconut milk.
  4. Heat a large skillet over medium-high flame. Add the coconut oil and swirl it around. Stir in the onions and sauté a few minutes. Add the tofu and cook, stirring occasionally until the tofu is lightly golden on one side. 

  5. Add the steamed potatoes to the pan and let cook about 5 minutes. Stir in the coconut milk and red curry mixture. Add the salt. Bring to a boil and cook for 2 to 3 minutes. Stir in about half of the cilantro. Season to taste with more salt, as needed. 

  6. Serve over steamed quinoa, garnished with the remaining chopped cilantro.

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