Thai Basil Potatoes

Thai Basil and potatoes? I realize that this is not a usual combination but this is soooo yummy that it must be shared. Red-Skinned potatoes and mushrooms are cooked in coconut, coriander, cardamom, lemongrass, lime leaves, and loaded afterwards with cilantro and lime. The grounding potatoes and cardamom, the healing coriander, soothing coconut, with fresh lime and cilantro rocks my mealtime every time.

Something that completely blows my mind is that my husband doesn’t care for this meal. I’m curious to know what other opinions are about this one?

Print Recipe

Thai Basil Potatoes

These delicious potatoes in a Thai coconut curry sauce are amazing all on their own for lunch! For dinner, they work with a side of cauliflower rice and/or accompanying a plate full of tropical fruits

Prep Time10 minutes mins

Cook Time40 minutes mins

Keyword: grain free, oil-free, soy-free, vegan

Servings: 4 people

Ingredients

• 1 lemongrass stalk, sliced into fine rounds
• ½ cup shallots, minced
• 3 Tbsp ginger, minced
• 2 serrano peppers, seeded and minced
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/4 tsp cardamom seeds (not pods)
• 1 can coconut milk
• 6-8 red potatoes, quartered
• 1 handful button mushrooms, halved
• 1 cup Thai basil (use regular if you can't find Thai basil)
• ½ cup fresh cilantro
• 1 tsp lime zest
• 1 cup water
• salt to taste
• fresh lime juice to taste

Directions

• In a saucepan, cook the first seven ingredients in 2 tablespoons of coconut cream (from the top of the coconut milk can).
• Stir until the shallots are browned.
• Add the potatoes, mushrooms, coconut milk, water, and salt.
• Blend or finely slice the herbs. Add them to the pot.
• Bring to a boil, stirring constantly.
• Reduce heat, cover, and simmer for about 25 minutes (until the potatoes are fork tender)
• Serve with extra herbs, dried red pepper flakes, lime juice, and lime wedges.
• Enjoy!