Red Potatoes and Peas in Coconut Milk

15 minutes to assemble
18-22 minutes to cook
Total time: 33-37 minutes

8 Servings

15 minutes to assemble
18-22 minutes to cook
Total time: 33-37 minutes

8 Servings

The combination of creamed potatoes and peas is a classic in many countries. In Thailand Coconut Milk is the “cream.”

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 large cloves garlic, finely minced
1 tablespoon minced ginger
1 teaspoon cumin seed
2 teaspoons salt
2 teaspoons ground turmeric
2 lbs red potatoes, diced small
1-13.5 oz can Coconut Milk
1-9 oz package frozen peas, thawed*
1 large tomato, diced small
Garnish: chopped cilantro
*Note: You can substitute 1 9 oz ( 227g ) package of frozen chopped spinach for the peas.

In a large pot, heat the oil. Sauté onion, garlic and ginger until slightly golden.
Add cumin seed, salt and turmeric. Sauté 2 to 3 minutes more or until the cumin seeds are fragrant.
Add potatoes. Mix well until coated with spices.
Stir in Coconut Milk. Bring to a boil. Simmer for 10 to 15 minutes or until the potatoes are tender but still hold their shape.
Gently mix in the peas and tomatoes and cook for 1 to 2 minutes more.
Garnish with cilantro.

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