Source:Cradle of Flavor by James Osland
Prep Time:60+ Minutes
Servings:4
This dish takes a bit of time, but most of it is just watching over and occasionally stirring the simmering coconut milk. The end result is quite worth it as the flavors are really unique.
Ingredients:
| 2.5 | cup | coconut milk |
| 1 | lemongrass stacks | |
| 4 | shallot chopped roughly | |
| 2 | clove | garlic chopped roughly |
| 6 | chiles (red) chopped roughly | |
| 2 | teaspoon | turmeric |
| 2 | tablespoon | ginger sliced thinly |
| 2 | tablespoon | galangal sliced thinly, optional |
| 3 | sprig | basil |
| 1.5 | pound | potatoe (yukon gold), baby quartered |
| 0.75 | teaspoon | salt |
| 1 | tablespoon | peanut oil , optional |
Directions:
Flavoring paste
1. Cut off the hard brown bottom and greenish top of the lemongrass. Discard the 2 or 3 tough outer layers, and then cut the remaining piece into 1/4 inch slices.
2. Place it along with the shallots, garlic, chiles, turmeric, ginger, and galangal in a small food processor. Pulse until you have a smooth paste, with the consistency of creamy mashed potatoes. Add water (1 tablespoon at a time) if needed to help.
The Dish
1. Pour the coconut milk into a non-stick skillet and bring to boil over medium heat. Reduce heat to medium low once it starts to boil, and continue to cook at a steady simmer until swirls of oil begin to appear on the surface (about 15 minutes). If your coconut milk is low in fat, then you won’t see this oil. In that case just cook for 15 minutes and continue.
2. Add the flavoring paste and basil to the simmering coconut milk and stir well to combine. Allow the liquid to simmer gently and continue to cook uncovered, stirring occasionally to prevent sticking, until the liquid has reduced by half (about 45 minutes).
3. While the coconut milk is simmering, scrub the unpeeled potatoes and slice them into quarters. Once the coconut milk has been reduced by half, add the potatoes to the pan, followed by the salt. Stir well to combine. Return the coconut milk to a gently simmer and continue simmering, uncovered, stirring often to prevent sticking, till the liquid becomes thick and paste-like, and the fats have separated from the remaining solids (30-45 minutes). If using low-fat coconut milk, add 1 tablespoon of peanut oil in the pan at this point.
4. Reduce the heat to low and gently saute the potatoes in the rendered oils and fats, stirring often and scraping up the flavoring paste into a spatula to prevent sticking and scorching, but being careful not to break apart the potatoes. Continue to cook until the potatoes and flavoring paste are medium dark brown (25-30 minutes). The dish should be quite dry.
5. Serve with rice.
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