Potatoes and Peas in Red Curry Sauce
- 2 pounds small red or yellow potatoes, cut into 1½-inch pieces if necessary
- 1 yellow onion, sliced vertically into sections
- 1 can (about 14 ounces) coconut cream
- 2 to 3 tablespoons red curry paste
- 2 tablespoons palm sugar or brown sugar
- 1 teaspoon soy sauce
- 1 large sweet potato, peeled and cut into 1½-inch pieces
- 1 cup fresh or frozen green peas
- Salt to taste
- ½ cup dry-roasted cashews, for garnish
- ¼ cup chopped fresh cilantro leaves, for garnish
Instructions:
Most Thai curries, including this one, should be served with steamed rice.
- Wash the potatoes thoroughly and place them, along with the onion, in the slow cooker insert.
- Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.
- Add the sweet potato, cover, and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.
- To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.