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This recipe was prepared by Chef Kevin Bozis for our "Stir It Up in Chicago" event at Kendall College, entitled "A Spicy Asian Journey," in August 2005.
Make a paste with the Thai Red Curry seasoning and water.
Heat a large pot with 2 teaspoons oil. Add the onion and bell peppers. Cook over medium heat, stirring often, for a couple minutes.
Add the curry paste and blend. Slowly add the coconut milk, whisking to blend. Add the cauliflower and potatoes. Add the lemongrass and lime juice.
Bring to simmer, and cook for 30-40 minutes until the potatoes are done.
This recipe was provided by The Spice House.