Potatoes in Creamed Coconut
By
Robin DuPree
@robdupree
1
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.
Ingredients
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3 lbwaxy potatoes
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2medium onion, diced
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2red chili peppers, diced
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1/2 Tbspsalt
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2 tspcurry
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1 tspginger
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1 tsppaprika
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1 tspcumin, optional
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1 1/2 ccreamed coconut, i used cream of coconut by accident...still lovely flavor
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4 cchicken or vegetable bouillon, i used chicken
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·fresh cilantro, or basil to garnish
How to Make Potatoes in Creamed Coconut
- 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.
- 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.
- Bring to a boil, stirring, then lower the heat and cover. Simmer gently, stirring occasionally, until the potatoes are tender.
- Adjust the seasoning to taste, then sprinkle with the chopped cilantro or basil. Serve immediately while hot.
