potatoes in creamed coconut
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.
prep time
10 Min
cook time
15 Min
method
---
yield
Ingredients
- 3 pounds waxy potatoes
- 2 - medium onion, diced
- 2 - red chili peppers, diced
- 1/2 tablespoon salt
- 2 teaspoons curry
- 1 teaspoon ginger
- 1 teaspoon paprika
- 1 teaspoon cumin, optional
- 1 1/2 cups creamed coconut, i used cream of coconut by accident...still lovely flavor
- 4 cups chicken or vegetable bouillon, i used chicken
- - fresh cilantro, or basil to garnish
How To Make potatoes in creamed coconut
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Step 1I 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.
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Step 2Place 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.
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Step 3Bring to a boil, stirring, then lower the heat and cover. Simmer gently, stirring occasionally, until the potatoes are tender.
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Step 4Adjust the seasoning to taste, then sprinkle with the chopped cilantro or basil. Serve immediately while hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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