Yellow thai curry potato stir fry

As the seasons change, I am definitely a bit chillier than I was a few weeks ago – and I am also craving more hearty and spicy foods in my efforts to warm up! (I really dislike feeling cold).
This delicious stir fry/one pot meal is perfect for these cooler autumn evenings when a blanket just won’t do (and/or you’re really hungry!)

Yellow Thai Curry Potato Stir Fry 

What you’ll need to succeed

  • Large sauté pan or wok
  • Garlic Press or knife to finely chop garlic
  • Chopping knife
  • Large Bowl
  • Collander


  • 3 cloves garlic, chopped
  • 1 tbsp coconut oil (or any other oil you’d prefer to use instead)
  • 1/3 small red cabbage, chopped into small pieces (or about 1 cup of chopped cabbage)
  • 1 can chickpeas, rinsed
  • Approx 8 potatoes (some small + medium size)
  • 1 can lite coconut milk (I used Thai Kitchen)
  • 3 tbsp yellow curry paste (I used Thai Kitchen)
  • Salt + Pepper to taste
  • Turmeric powder to Taste
  • Dash of curry powder (optional)
  • Approx 2 cups ripped up kale (it cooks down and can always add more if wanting)
  • 1-1.5 Cups Pre-Cooked Rice (optional – I used leftover saffron rice)
  • Fresh Cilantro – about 1 small handful, ripped up/chopped


  1. Peel and chop garlic (just a few chops – the longer garlic sits after being cut up the more ailicin forms!), set aside
  2. Wash + Chop up potatoes to your desired size – I tried for just a bit larger than bite size
  3. Put coconout (or chosen) oil into the bottom of a large sauté pan or wok
  4. Press and add garlic to chosen cooking vehicle/oil
  5. Heat for about 5 min on low, or until fragrant.
  6. Turn up the heat to medium + add potatoes
  7. Fry for about 3-5 minutes just to get them heated up
  8. Add 1 full can coconut milk + 3 tbsp curry paste
  9. Mix it all together!
  10. Add desired spices/seasonings (I used salt, pepper, turmeric + a dash of curry powder)
  11. Turn up the heat and get a little boil going – then turn down to med/low, cover and let simmer for about 20-30 minutes (check every 15 min or so)
  12. While those potatoes are cooking – prep the Kale, cabbage + rinse the chickpeas
  13. Once the potatoes are somewhat easily pierced with a fork (on a scale of 1-10 for firmness, once they are about a 5, you’re ready to move on)
  14. Stir in the kale and let sit for about 3-5 minutes
  15. Add the cabbage, let sit for about 3 minutes
  16. Add the chickpeas, let sit for about 5 minutes
  17. Add rice (optional) and cilantro, let set for about 3 minutes
  18. Serve + Garnish with more cilantro if desired
  19. Enjoy! 😀

Makes enough for about 4-5 servings, Took about an hour from start to taste. 

Originally posted October 1/15.


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