Potatoes and onions thai style

4 -6

Ingredients

Quantity Ingredient
1 cup Coconut milk
2 teaspoons Minced garlic
2 teaspoons 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)
1½ pounds Thin skinned potatoes; peeled and cut into 1 inc
1 teaspoon Sugar; (opt
½ pounds (about 8) small white onions; trilled, peeled and halved from root to top, ot 1 poind medoim unions, trimmed, peeled and cut into eights
½ cup Dived red bell pepper
½ cup Minced fres basi or coriander

Directions

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@... on Dec 29, 1997

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