This recipe is all about figuring out how you want to make it, the spices all can be adjusted to your liking. I suggest getting the curry powder from Penzey's spices as it is really flavorful!
1. Simmer the coconut milk on medium and add all of the spices, curry, fish sauce, cayenne pepper, pepper flakes. Adjust seasoning to taste.
2. Boil the potatoes in water till they are just about fork soft. You don't want to overcook them, Drain the water.
3. Add the mixed vegetables to the potatoes and pour the curry into the pot with all of the veggies. Simmer on medium for about 10 minutes or until vegetables are cooked through.
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 928.8mg||32 %|
|Potassium 198.3mg||5 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 6.3g|
|Protein 1.4g||2 %|
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Calories per serving: 34
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