| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Thai | 4 | -6 | |
INGREDIENTS
| 1 | c | Coconut milk |
| 2 | ts | Minced garlic |
| 2 | ts | Ground coriander seeds |
| 1 | Stand lemongrass; outer layer removed, cut into 1 inch pieces, or .5 tsp finely ground dried lemongrass [Note: use a tea ball or muslin] | |
| 1 | Tablesppoon tamari; (opt) | |
| 1 1/2 | lb | Thin skinned potatoes; peeled and cut into 1 inc |
| 1 | ts | Sugar; (opt |
| 1/2 | lb | (about 8) small white onions; trilled, peeled and halved from root to top, ot 1 poind medoim unions, trimmed, peeled and cut into eights |
| 1/2 | c | Dived red bell pepper |
| 1/2 | c | Minced fres basi or coriander |
INSTRUCTIONS
Since this dish is rich, steamed broccoli or string beans and a green salad wouldf be ideal accompianiments. (Sarah-style abbreviations due to editor problems, please forgive) Place everything exxcept basil/coriander in cooker, lock in place. Over high heat, bring to high pressure. Lower heat just enough to keep at high pressure anmd cook 5 minutes. Use quick release method to lower pressure. If the potatoes aren't tender yet, replace (but don't lock) lid and cook in residual heat and steam for a few more minutes. Coarsely mash some or all of the potatoes, add the basil and extra soy sauce if desires. Note: It wasn't until the end of the recipe that I realize that this was one I have NOT tried, but one similar to one I *DID* make. I'll post that one, too... Posted to JEWISH-FOOD digest V97 #336 by mort@mhv.net on Dec 29, 1997
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