Whenever my dear friend, Kim, posts a status on Facebook about cooking, I'm always extremely curious to hear what she's making. She recently mentioned this curry when I told her about my Roasted Sweet Potato Salad, and we immediately decided to share each others' recipes! I have no idea where she got this recipe, but as I always say, she's the one who gave it to me, so she's the one who gets the credit!
Thanx again, Kim!
2 pounds small red potatoes cut into 1 ½ inch pieces
1 yellow onion cut vertically in to sections
1 can coconut milk/cream (unsweetened)
2-3 Tablespoons red curry paste
2 Tablespoons Turbinado sugar
1 teaspoon soy sauce
1 large sweet potato, peeled and cut into 1 ½ inch pieces
1 cup fresh/frozen peas
Salt to taste
½ cup dry-roasted cashews (garnish)
¼ cup chopped fresh cilantro
Wash the potatoes and place them with the onion into the slow cooker.
In a separate bowl mix the coconut milk, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours (or until potatoes are tender when pierced with a fork).
Add sweet potato, cover and continue to cook on low for another 2-3 hours (or until all the veggies are tender). Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes.
Sprinkle each portion with 1-2 Tablespoons cashews and some cilantro and serve with steamed rice.
Tip:
If you don't have Turbinado sugar (which is unprocessed raw sugar), just go ahead and use regular granulated sugar.
Although I've not tried this recipe, it seems to me that you could just throw everything into a large dutch oven and place it in a 350F oven for 1-2 hours, or until everything is tender. Hmm...I think I'll give that a try!
No comments:
Post a Comment