I recently tried a new recipe from a favourite book – Maria Elia’s The Modern Vegetarian – Coconut braised potatoes. If Thai flavours are your thing then this is for you. This dish was a perfect match for our fish goujons.
I’m going to give you the recipe as it is, however, I have each time only used one tin of 450 ml of coconut milk but kept the quantities of everything else the same. You can of course adjust the quantity of chilli and ginger to suit your own taste. This is not a recipe you have to be exact, go with what suits you.
The pic here is before the dish was cooked. Once cooked, it will thicken and caramelise. Not so great for photographing but a truly scrummy side dish.
- 1 tbsp veg oil
- 2 shallots, peeled and finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded & finelty chopped
- 1.5 cm fresh ginger, grated
- 30g coriander – chop roots and leaves separately
- 700 ml unsweetened coconut milk
- 500g baby potatoes, halved lengthways
- 2 tbsps Thai sweet chilli sauce
- 1 tbsp soya sauce
- 2 tbsp Thai basil, chopped (optional)
- Preheat oven to 190 C
- Heat oil in a saucepan, then add shallots, garlic, chilli and ginger. Cook for 1 min
- Add chopped coriander roots to the pan, cook until softened
- Add coconut milk, potatoes, sweet chilli & soya sauce.
- Stir and bring to the boil. Pour into a roasting tin or ovenproof dish & cook in the oven for about 50 mins until the potatoes are tender. The dish will darken a little in the oven
- Stir through the basil and coriander (if using) and enjoy this delicious dish.