Main Dish

U.S. Steak Cut Potatoes with Coconut Milk Curry

  • Ready Time: 40min
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  • Prep Time: 10min
    Cook Time: 30min
  • Serves: 1-2
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  • 3 cups of U.S. Steak Cut Frozen Potatoes
  • 3 onions, diced
  • 6 garlic cloves, minced
  • 1 thumb size ginger, minced
  • 4 tablespoons of sunflower oil
  • 1 tablespoon of curry powder
  • 1 tablespoon of paprika
  • 2 teaspoons of turmeric powder
  • 2 cans (165 ml) of coconut milk
  • 1 teaspoon of salt
  • 2 teaspoons of fish sauce
  • Fresh cilantro, to garnish on top of the curry

Prep Time: 10min | Cook Time: 30min


  1. In a large skillet over medium heat, heat up the sunflower oil. Add the diced onions and sauté for 3-4 minutes. Add the ginger, garlic, fish sauce, and all of the spices. Cook for about 1 minute.
  2. Add the coconut milk, stir well, and add the U.S. Steak Cut Potatoes. Reduce the heat to low and cover with a lid. Let the potatoes simmer for about 20-25 minutes, checking and stirring them every once in a while.
  3. The potatoes should be tender and the sauce should be nice and creamy. Add salt to taste. If there is not enough sauce, add a little water and cook for another 2-3 minutes. Turn off the heat and garnish with the fresh cilantro. Serve hot with brown rice!



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