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225 g potatoes, peeled and cut into 2.5
cm cubes
1 teaspoon coriander (cilantro) seeds
2 teaspoons finely chopped galangal
2 teaspoons finely chopped lemongrass
2 teaspoons finely chopped garlic
2 tablespoons oil
225 ml coconut milk
2 tablespoons light soy sauce
1 teaspoon sugar
½ teaspoon salt
1 tablespoon curry powder
125 ml vegetable stock
225 g shallots, halved
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Method:
In a mortar, pound the coriander seeds,
galangal, lemon grass and garlic together to form a paste. In a
saucepan, heat the oil, stir in the paste and immediately add the
coconut milk. Stir briefly, then add the potatoes, soy sauce,
sugar, salt and curry powder. Stir well and bring to the boil
and add the vegetable stock. Return to the boil, add the
shallots and simmer until the potatoes are cooked al dente.
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