Thai Curry Potatoes

Thai yellow curry past is simmered with potatoes onions, and red bell pepper for a memorable side dish.

  1. Heat oil in heavy pot over medium heat.
  2. Add yellow curry paste. Cook and stir until fragrant, about 30 seconds. 
  3. Add carrots, onions and bell peppers.Cook about 7 minutes, or until onion is translucent. 
  4. Add potatoes, coconut milk and water. Bring to boil.
  5. Reduce heat to simmer. Cook about 17-20 minutes, or until potatoes are tender, stirring occasionally. 
  6. Stir in 1 Tbs. basil. Remove from heat. 
  7. Divide curry among 4 bowls. 
  8. Garnish with remaining basil and cilantro. Serve hot. 

  • Use any variety of curry to suit your customers’ taste.
  • Use any Simply Potatoes® diced variety with this recipe.

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