- Servings: 6-8
|2 lbs||Russet Potatoes|
|2 Tbsp||Extra Virgin Olive Oil|
|2 cloves||Fresh Garlic|
|4 Tbsp||Chopped Fresh Ginger|
|1× 13-oz can||Unsweetened Coconut Milk|
|2 oz||Fresh Basil Leaves, chopped|
|2 tsp||Salt, or to taste|
|1 tsp||Fresh Ground Black Pepper, or to taste|
Heat oven to 350 degrees. Wash potatoes and place them on a baking sheet, place in oven. Bake 30-40 minutes, or until potatoes are cooked but still firm. Let cool, then peel. Slice into 1/8" discs; set aside. Heat olive oil in skillet to medium. Push garlic through press into skillet. After cleaning out press of remaining garlic, press ginger through press into skillet. You may have to do this several times to get all the juice & some of the meat of the ginger. Add potatoes to skillet & saute. Try to sear a crisp outer edge on the potatoes. Add coconut milk to skillet and reduce heat. Stir all ingredients together. After liquid simmers, add basil, salt & pepper. Cook until sauce is creamy & thick.
This recipe is amazing because it is such a creamy potato dish without any dairy products! The Thai flavors are exotic yet mild--kids love it. I love cooking it and enjoying the different aromas as you add each ingredient to the skillet. Using a garlic press to squeeze the fresh ginger is a bit tedious, but the outcome is so much better than just finely chopping or even pureeing the ginger, which still gives you a stringy product. Enjoy this side with Thai food or traditional American cuisine!