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Categories:
red potatoes yellow onion coconut milk Red Curry brown sugar soy sauce sweet potato peas salt cashews fresh cilantro
Viewed: 64 - Published at: 6 years agoIngredients
- 1 3/4 lbs small red potatoes, cut into 1 . 5-inch chunks
- 1 yellow onion, sliced vertically into sections
- 1 (14 ounce) can coconut milk
- 3 tablespoons mild red curry paste
- 2 tablespoons brown sugar (or palm sugar)
- 1 teaspoon soy sauce
- 1 large sweet potato, peeled and cut into 1 . 5-inch pieces
- 1 cup peas (fresh or frozen)
- salt
- 1/2 cup dry-roasted cashews
- 1/4 cup chopped fresh cilantro
Method
- Wash the potatoes thoroughly. Place them, along with the onion, in the slower cooker.
- Mix the following: coconut milk, curry paste, sugar and soy sauce. Pour over the potatoes. Cover and cook on low for about 3 hrs, or until the potatoes are somewhat tender to a fork.
- Add the sweet potato, cover and continue cooking on low for another 2 - 3 hrs., or until all vegetables are tender. Add the peas along with salt to taste. (NOTE: My frozen peas had ice on them; I ran them under a cold faucet until the ice was gone.) Cook, uncovered, for 15 minutes.
- To serve, sprinkle with cashews and cilantro. Serve over rice.
- COOKING NOTE: I cooked this in the following intervals: 1 hour high, 1 hour low, 1.5 hours high -- which would equal 6 hrs on low.
