Potatoes and onions thai style
4 -6
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Coconut milk |
2 | teaspoons | Minced garlic |
2 | teaspoons | Ground coriander seeds |
1 | Stand lemongrass; outer layer removed, cut into 1 inch pieces, or .5 tsp finely ground dried lemongrass [Note: use a tea ball or muslin] | |
1 | Tablesppoon tamari; (opt) | |
1½ | pounds | Thin skinned potatoes; peeled and cut into 1 inc |
1 | teaspoon | Sugar; (opt |
½ | pounds | (about 8) small white onions; trilled, peeled and halved from root to top, ot 1 poind medoim unions, trimmed, peeled and cut into eights |
½ | cup | Dived red bell pepper |
½ | cup | Minced fres basi or coriander |
Directions
Since this dish is rich, steamed broccoli or string beans and a green salad wouldf be ideal accompianiments.
(Sarah-style abbreviations due to editor problems, please forgive) Place everything exxcept basil/coriander in cooker, lock in place. Over high heat, bring to high pressure. Lower heat just enough to keep at high pressure anmd cook 5 minutes. Use quick release method to lower pressure.
If the potatoes aren't tender yet, replace (but don't lock) lid and cook in residual heat and steam for a few more minutes.
Coarsely mash some or all of the potatoes, add the basil and extra soy sauce if desires.
Note: It wasn't until the end of the recipe that I realize that this was one I have NOT tried, but one similar to one I *DID* make. I'll post that one, too...
Posted to JEWISH-FOOD digest V97 #336 by mort@... on Dec 29, 1997