| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Small red new potatoes |
| 1 | tb | Vegetable oil |
| 1 | Stalk lemongrass; trimmed, very finely minced | |
| 1 | Serrano chilies; minced (up to 2) | |
| 1/4 | c | Low-fat plain yogurt |
| 2 | tb | Coconut milk |
| Salt to taste | ||
| 1/2 | sm | Sweet onion; finely diced |
| 1/3 | c | Minced fresh cilantro |
INSTRUCTIONS
1. Put potatoes in large saucepan with water to cover. Heat to a boil over high heat; cook until potatoes are just tender, 8 to 10 minutes. Drain well and set potatoes aside. Wipe out pan. 2. Heat oil in same saucepan over medium-high heat. Add lemongrass and serrano peppers. Cook, stirring until slightly softened, 1 minute. Remove from heat; transfer to large bowl. Add yogurt, coconut milk and salt. 3. Quarter potatoes and add to bowl along with onion and cilantro. Mix lightly. Serve at room temperature. Nutrition information per serving: Calories.....140 Fat..............4 g Cholesterol....1 mg Sodium.....13 mg Carbohydrates...22 g Protein.........5 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Jul 23, 1997
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