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  • 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.


  • 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


  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)
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Sharon2 years ago
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This was delicious! I’m making it again today.

Kelly Vollmer2 years ago
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Delicious food. I added a bag of mixed vegetables instead of just peas and carrots. Still turned out perfect

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about the author

Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

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