In a medium pot, warm the oil over medium heat
Add the shallots and garlic with a pinch of salt, and sauté until the shallots soften slightly, about 2 minutes.
Add the ginger and turmeric, and cook for another 30 seconds.
Stir in the red curry paste and cook until fragrant, about 1 minute.
Add the potatoes, bell peppers, and carrots and cook, stirring often, until the veggies are nicely coated with the aromatics mixture and the bell pepper is slightly softened, about 2-4 minutes,
Pour in the coconut milk, pineapple, and soy sauce.
Bring the mixture to a boil. Cover and reduce heat to low and continue to cook, stirring occasionally, until the potatoes and carrots are fork-tender, around 15 minutes.
Turn off the heat and stir in the roasted peanuts.
Taste to adjust seasoning.
Garnish with cilantro, if using, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (861g)|
|Recipe Makes: 1|
|Calories from Fat: 521 (68%)|
|Amt Per Serving||% DV|
|Total Fat 57.9g||77 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 27.8g|
|Polyunsanturated Fat 18.4g|
|Cholesterol 0mg||0 %|
|Sodium 955.1mg||33 %|
|Potassium 2192.6mg||58 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 30.1g|
|Protein 34.2g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 767
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