Potatoes in Creamed Coconut

Robin DuPree

By
@robdupree

I found this recipe in my cookbook called, "Potatoes", however, I changed the recipe from its original version. The recipe called for a ratio of (1 onion and red chili pepper) per (1 pound of potatoes) which I altered by reducing, and I also added all the extra spices that were not in the original recipe. Last, I accidentally used cream of coconut versus the creamed coconut which made it sweeter in flavor, but it was a lovely combination. You could still use the creamed coconut as an alternative if you prefer a milder flavor since it was a little too sweet for my taste.


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Prep:

10 Min

Cook:

15 Min

Ingredients

3 lb
waxy potatoes
2
medium onion, diced
2
red chili peppers, diced
1/2 Tbsp
salt
2 tsp
curry
1 tsp
ginger
1 tsp
paprika
1 tsp
cumin, optional
1 1/2 c
creamed coconut, i used cream of coconut by accident...still lovely flavor
4 c
chicken or vegetable bouillon, i used chicken
fresh cilantro, or basil to garnish

Directions Step-By-Step

1
I did not peel the potatoes since I used waxy variety of potatoes, however, you could still use another type and peel them. Cut potatoes into approximately 1/2 - 3/4 inch chunks.
2
Place the potatoes into the pan with the diced onions, chili peppers, salt, pepper, curry powder, ground ginger, paprika, and cumin along with the creamed coconut. Stir in the bouillon.
3
Bring to a boil, stirring, then lower the heat and cover. Simmer gently, stirring occasionally, until the potatoes are tender.
4
Adjust the seasoning to taste, then sprinkle with the chopped cilantro or basil. Serve immediately while hot.

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