Laurie's Potato Curry
"A friend Laurie made this for me and it's been a favorite ever since. It is incredibly easy and the cooking odor makes the house smell great. I think it is much better with chicken but the beef option is not bad either. You can play with the amount of the curry paste, depending on how hot you want it. The sour cream helps cool it down a bit. Enjoy!"
photo by Ang11002
- Ready In:
- 5hrs 10mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 2 -3 onions, sliced longway
- 2 -3 tablespoons thai curry paste (beef-red, chicken-green)
- 3 medium potatoes, cut into 1 inch cubes
- 2 tablespoons fish sauce
- 1 (14 ounce) can coconut milk
- 1 lb chicken (round steak) or 1 lb cubed beef (round steak)
- 3 tablespoons brown sugar
directions
- Saute onions in oil until soft.
- Add curry paste.
- Peel and cut potatoes.
- Put onions and potatoes in crock pot with fish sauce, coconut milk and meat.
- Add brown sugar, stir and cook on low for 5 hours.
- Serve over rice with a dollop of sour cream.
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Reviews
-
Really REALLY good. I've made it a few times, and the pot is always empty by the end of the day. Just be careful you don't add too much fish sauce - I did one time, and the whole kitchen smelled (and it overpowered the curry). -
Easy. I loved the potatoes, but it was all pretty mild/bland. My husband liked it, my girls didn't really care for it. (they're picky, though) I may try it again in the future, with some tweaking. -
Loved the potatoes! Really easy and I love it that you can put it all in the crock pot and forget about it! Thanks Kimke! -
DH and I LOVED this recipe...I used 2 Tbsp of the green curry paste and it was still quite spicy (the kids would not like it - more for us!) I used whole chicken breasts that were frozen bcs I was worried about the bird being powdery after cooking for so long. Our Crockpot has 4,6,8 or 10 hr options, I chose the 4hr one. Any longer and the chicken would have been overdone. Served it over Jasmine rice. Next time I will try cutting the chicken into large chunks and quickly browning it first to seal in the juices. I would not change anything else, it's delicious! -
I did the chicken version and used 3 TBS of green curry paste. MMMM! This was great! I served over white rice.
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RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
