Potato Rendang

Course Side Dishes

Ingredients in this Recipe

1 1/2 pounds small potatoes, either fingerling, a baby variety, or peruvian blue
1 can coconut milk, about 14 fluid ounces
1 piece galangal, 2 inches long, peeled and thinly sliced
1 piece turmeric, 2 inches long, peeled and coarsely chopped, or 1 1/2 teaspoons ground turmeric
2 thick stalks fresh lemongrass, de stemmed with the bristly tops cut off
3 cloves garlic, coarsely chopped
5 medium sized shallots, coarsely chopped

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