Potatoes in coconut milk

Yield: 6 servings

Measure Ingredient
2 pounds Potatoes
3 tablespoons Vegetable oil
1½ tablespoon Garlic -- crushed
½ cup Flour -- mixed with...
½ cup Water
2 cups Coconut milk
\N \N White pepper
\N \N Salt
2 tablespoons Sesame seeds

Recipe by: Practical Thai Cooking, by Schmitz & Worman Peel the potatoes and slice them into thick rounds. Boil them until they are almost half done, about 10 minutes. Drain and set aside.

Heat the oil in a frying pan over medium heat and brown the garlic.

Add the flour water mixture to the garlic with the coconut milk.

Continue to cook and stir until thickened. Season the coconut white sauce with pepper and salt. If it seems thicker than a conventional white sauce, add a little water to thin it down. Add the potatoes and stir until they are thoroughly coated. Put the potatoes and sauce in a casserole and sprinkle with sesame seeds. Bake at 350 for 30 minutes or until lightly browned.

Tastes good with onion bits sprinkled on top before serving.

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