This is my go-to recipe for potlucks (though I usually will double it for those occasions). I also bring rice in a rice cooker, and I always get rave reviews.
This is my adaptation of a dish in Thai Vegetarian Cooking by Vatcharin Bhumichitr. The original recipe calls for coriander roots, which are hard to find in the States, but if you have 4 roots by all means add them in.
Use a mortar and pestle to pound the garlic and peppercorns to a paste. Set aside.
Heat the oil. Add the paste and briefly fry (a few seconds). Add the coconut milk/water mixture and stir well. Add the remaining ingredients. Bring to a boil. Lower heat and simmer until the potatoes are cooked al dente.
-- If you don't like cooked tomato skins, peel the tomatoes before starting this recipe.
-- In a pinch, I've used crushed or whole canned tomatoes.
-- If you have Thai basil, which has small leaves, you can throw the leaves in whole. When using Italian basil with it's huge leaves, I like to slice the basil leaves into ribbons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2155g)|
|Recipe Makes: Servings|
|Calories from Fat: 909 (38%)|
|Amt Per Serving||% DV|
|Total Fat 101g||135 %|
|Saturated Fat 57g||285 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 232.2mg||71 %|
|Sodium 58698.6mg||2024 %|
|Potassium 4979.4mg||131 %|
|Total Carbohydrate 241.7g||71 %|
|Dietary Fiber 51.2g||205 %|
|Sugars, other 190.5g|
|Protein 154.1g||220 %|
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Calories per serving: 2392
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