Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potatoes and Peas in Red Curry Sauce Recipe
    Lost? Site Map

    Potatoes and Peas in Red Curry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    Debbie R.'s Note:

    This is from "The Gourmet Vegetarian Slow Cooker". This isn't an awesome dish, but it is good and very satisfying....even if you're serving a carnivore as long as you're generous with the cashews. The recipe originally called for 2 lbs. of small potatoes. I think it was about 1/4 - 1/2 lb. too many and have modified the ingredient list accordingly. You can also use yellow potatoes instead of the red ones, but the red are nice because of the all the color contrast that gets going in this dish. You can use hot red curry paste, but you may want to test it at 2 T. first to be sure that it won't make the final dish too hot.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Wash the potatoes thoroughly. Place them, along with the onion, in the slower cooker.
    2. 2
      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.
    3. 3
      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.
    4. 4
      To serve, sprinkle with cashews and cilantro. Serve over rice.
    5. 5
      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.

    Ratings & Reviews:


    Nutritional Facts for Potatoes and Peas in Red Curry Sauce

    Serving Size: 1 (424 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 550.3
    Calories from Fat 239
    Total Fat 26.6 g
    Saturated Fat 17.9 g
    Cholesterol 0.0 mg
    Sodium 173.3 mg
    Total Carbohydrate 71.3 g
    Dietary Fiber 10.7 g
    Sugars 20.3 g
    Protein 12.5 g

    The following items or measurements are not included:

    red curry paste

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes