Add some Malaysian flavors to your life with this addictively spicy potato experience. Rendang is a special kind of curry in which a main ingredient is slowly cooked in spicy coconut milk until the sauce is deeply reduced. Tender new potatoes absorb the spice-infused coconut sauce and cook down to lush, citrusy perfection.
- 1 large red Fresno chili, seeded
- 1/4 cup shallot, minced
- 1 tablespoon ginger, peeled and minced
- 2 cloves garlic, peeled
- 1 lemon, zested
- 1 lime, zested
- 1 teaspoon ground turmeric
- 1/8 teaspoon cloves, ground
- 1 cup coconut milk
- 1 pound fingerling or new potatoes, halved
- 4 ounces green beans, trimmed
- 1 medium carrot, julienned
- 1 teaspoon tamari, or soy sauce
- 1/2 teaspoon salt
- In a coffee grinder or mini chopper, combine the chile, shallot, ginger, garlic, lime and lemon zests, turmeric and cloves. Process to puree them to a smooth paste. If needed, add a little of the coconut milk to help it puree.
- Transfer the paste to a large frying pan, and stir in the coconut milk. Add the potatoes and bring them to a simmer, stirring. Cover and check often, stirring and adding water as needed to keep the potatoes from sticking.
- When the potatoes are almost tender, add the beans, carrot, tamari, and salt and keep stirring.
- Cook until the vegetables are tender and the sauce is completely thick and coats the vegetables.
- Squeeze half of the zested lime over the vegetables, taste, and add more as desired. Serve hot.