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Ulli Kari ( Potatoes, in Chili Coconut Milk Sauce) Recipe

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This recipe for Ulli Kari ( Potatoes, in Chili Coconut Milk Sauce) is from Nancy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  

2 tablespoons coconut oil or canola oil
1 medium size red onion, cut in half lengthwise and thinly sliced
1 tablespoon Ginger Chile Paste
1 cup unsweetened coconut milk
1 1/2 teaspoons coarse kosher or sea salt ( or season to taste)
10 to 12 medium size to large fresh curry leaves
1 pound russet or Yukon Gold potatoes, peeled, cut in half lengthwise and thinly sliced, submerged in a bowl of cold water to prevent browning
1/2 cup finely chopped fresh cilantro leaves and tender stems

Directions:
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion and stir fry until it is dark brown, 10 to 12 minutes.

2. Stir in the Ginger Chile Paste and continue to stir fry (with adequate ventilation) until the chiles in the paste start to smell pungent, about 1 minute.

3. Pour in the coconut milk, salt and curry leaves, and stir to de-glaze the skillet, releasing any browned bits of onion, ginger, and chiles. The green and red speckled coconut milk will start to boil quickly.

4. Drain the potatoes and add them, stirring once or twice. Cover the skillet, reduce the heat to medium low, and cook stirring occasionally, until the potatoes are fork tender, 10 to 12 minutes.

5. Stir in the cilantro, and serve.

 

 

 

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