| « Pacific Northwest: Taste |  |
| Lotus Root Curry |
| Serves 4 to 6 |
| 1 1/4 pound lotus root (3 segments) 3 1/2 cups potatoes 1 (13.5-ounce) can of coconut milk* 1/4 cup Thai yellow curry paste** 1/2 cup onion, sliced or diced 1 tablespoon coconut, palm or regular sugar 2 to 3 teaspoons salt or Thai fish sauce, to taste 1/2 cup well-packed cilantro leaves and stems, coarsely chopped 1 cup well-packed holy (Thai) basil leaves Extra basil leaves and cilantro sprigs for garnish 1. Rinse lotus roots and cut near the "necks," discarding them. Rinse well. Peel and slice crosswise into 1/8-inch-thick slices. Submerge slices in water, preferably with some lemon juice or vinegar added. 2. If using new potatoes, scrub well; otherwise, peel. Cut into 1/2-inch pieces. 3. Open the can of coconut milk and spoon the thicker, creamier milk that collects at the top into a large saucepan. Cook on medium heat until well-heated (droplets of oil may appear on the surface of the coconut milk). Add curry paste and cook, stirring, for about 3 minutes. 4. Add onion and drained lotus root. Raise temperature and cook, stirring frequently, for about 5 minutes. 5. Add remaining coconut milk, plus a can or more of water to cover the lotus root. Lower heat, cover and simmer for 20 minutes, stirring occasionally. 6. Add potatoes, cover and simmer another 15 minutes or until potatoes are done, stirring occasionally. 7. Add sugar and salt or fish sauce and mix well. Remove from heat, then cool to serving temperature. Add cilantro and basil and mix. Garnish with extra basil leaves and cilantro sprigs, if desired.
* Savoy, Mr. Coco or Mae Ploy brand recommended |
