Potatoes in coconut milk

Ingredients

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

Directions

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.

Recipe By :

Related recipes

• African style vegetables in coconut milk
• Banana and tapioca in coconut milk
• Bananas in coconut milk
• Beans with coconut milk
• Coconut milk
• Coconut milk 2
• Coconut potato drops
• Coconut rice
• Curried potatoes
• Easy potato curry with coconut milk and chickpeas
• Fish in coconut milk
• Fresh coconut milk
• Instant coconut milk
• Mixed vegetables in coconut milk
• Plantains in coconut milk
• Potato curry
• Quick coconut milk
• Rice and coconut milk
• Rice with coconut milk
• Rich coconut milk