• 2 baked sweet potatoes  or yams (2 cups mashed)
• 2 baked white or Russet potatoes (2-3 cups cubed potatoes)
• 2 cups frozen green peas
• 2 Tablespoons Taste of Thai Red Curry paste
• 2 cans Coconut milk
• 1 or 2 cups cooked carrots, cut into bite sized pieces (optional)
• 4 cups cooked Basmati Rice

Prepare the curry sauce by combining 2 Tablespoons of the red curry paste with the coconut milk in a large non-stick skillet.  The envelope will contain enough paste for about 3 batches of curry.  Store the remaining paste in a Ziploc bag in the refrigerator.  Bring the curry sauce to a boil, reduce the heat and simmer on low for 10 minutes. Stir to prevent the sauce from sticking to the bottom of the pot.

Bake your yams  and white potatoes ahead of time (follow the recipe for baked potatoes).   If you are working on the potatoes the night or morning before you make the curry, store the baked yams in the refrigerator and the skins will wrinkle up and are very easy to remove.  Skin the yams and cut into chunks, then mash.  Skin the white potatoes and cut into spoon-size chunks.  If you are using carrots, cook them ahead of time and cut to the same size as your white potato chunks.

Add the yams, white potatoes, and carrots to the sauce in the skillet.  Add 2 cups frozen peas and simmer everything on medium (5 on a range of 0-10) for up to 10 minutes or just until peas are no longer frozen and vegetables are completely warm through and through.

Serve warm with cooked rice.