| 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
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”