close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 11 cups

Tired of your standard oatmeal-and-fruit morning routine? This warming and hearty breakfast hash is the perfect dish to incorporate bold flavors into the first meal of your day. The bright flavors of Thai green curry, lemongrass, and ginger are soaked up by a medley of tender veggies and enhanced with the mouth-puckering tang of fresh lime juice. If you like a little spice, add sliced Thai chile to clear out the sinuses and get your brain ready to tackle your to-do list. Enjoy as is or add some brown rice to get an extra serving of healthy whole grains.

Thai Green Curry Potato and Pea Breakfast Hash in a cast iron skillet

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 4 cloves garlic, minced
  • 4 teaspoons chopped fresh ginger
  • 4 teaspoons chopped fresh lemongrass
  • 3 lb. Yukon gold potatoes, scrubbed and cut into ¾-inch pieces (8 cups)
  • 2 cups unsweetened coconut milk beverage
  • 2 tablespoons Thai green curry paste
  • 3 cups chopped fresh or frozen cauliflower
  • 2 cups frozen peas and carrots
  • ¼ cup chopped fresh cilantro
  • ¼ cup sliced scallions
  • 1 thinly sliced fresh Thai chile (optional)
  • Lime wedges

Instructions

  1. In an extra-large skillet cook the first five ingredients (through lemongrass) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, coconut milk, and curry paste. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until potatoes are almost tender. Stir in cauliflower and peas and carrots; cook 5 minutes or until tender.
  2. Sprinkle with cilantro, scallions, and Thai chile (if using). Serve with lime wedges.

Comments (2)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Sharon2 months ago
Reply
Do you want to report this comment as inappropriate?

This was delicious! I’m making it again today.

Kelly Vollmer3 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious food. I added a bag of mixed vegetables instead of just peas and carrots. Still turned out perfect

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

Thai Green Curry Potato and Pea Breakfast Hash in a cast iron skillet see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap