28th of the month is usually booked for the second stage of Potluck Party- ie; to recreate the dish posted by one other participant on 10th of this month. The food I got to experiment is Rachna's Thai Chilli Sweet potato. I don't know whether you all have noticed that I never posted any Thai recipes till now. Yes, you are right. I'm not a fan of Thai food and I hate their jasmine rice, sweety, spicy, coconuty curries and everything. I tried it once or twice before and I hated it. But when I got this as an assignment and I read her post, I thought I would give it a chance. After all, it's my kitchen and I can play around with spices na?, shhh!! ;)
But believe me guys, I didn't have to change much. This was delicious and all thanks to both Rachna & Jagruti because of whom I tried something new in my kitchen. I made it dry as I was having it with pasta; but you can make it with gravy by adding coconut milk to pair with rice/roti.
Makes for 2-3 people
Ingredients:
1 medium sized sweet potato, about 250-300g
1 tsp palm sugar / brown sugar
1/4 cup Thai chilli sauce
2-3 tbsp shredded coconut
1 medium sized onion, roughly chopped.
1 tsp soy sauce
1 tsp lemon juice / 1-2 kaffir lime leaves
5-6 basil leaves, roughly chopped
1cup coconut milk- optional
1 tsp chilli flakes / ground red chillies
3 tbsp oil
salt to taste
1. Peel the sweet potato and make medium sized cubes. Wash them and pat them dry.
2. Heat oil in a deep pan and stir in the potato cubes. Add salt and mix well.
3. Cover the pan and cook on medium to slow heat. Add 1-2 tbsp water if required.
4. In the meantime, mix shredded coconut, Thai chilli sauce and chopped onions and grind them into a paste in a mixer.
5. Once the potato are golden and cooked, add the paste and mix thoroughly.
6. Now add chilli flakes or ground red chillies and mix well.
7. Cook for 4-5 minutes. Add chopped basil leaves and mix.
8. Remove from heat and serve hot.
9. If serving with rice as a main dish, add the coconut milk. Serve hot with steaming basmati rice.
