B4U Recipes - Monsoon Potato Yam

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Monsoon Potato Yam

1/2 cup finely chopped onion
3 cloves garlic, peeled and finely chopped
1 1/2 tablespoons curry paste
3 cups diced yams
1 cup diced potatoes
2 tablespoons mirren
1 cup frozen peas

Directions ::..

The curry paste that I’ve been experimenting with is “Thai Kitchen” Green Curry Paste. It’s made from green chilies, garlic, onion, spices and salt. Its very strong, and I had to cut back to 2 teaspoons.

The recipe called for 2 tablespoons sake, but I used mirren since that’s what I have on hand.

The cookbook suggested serving with yogurt, mango chutney and cucumber slices. I’m rarely well organized enough to have so many ingredients in the house simultaneously.

This dish is spicy, so have lots of cooked rice on hand.

Saute onion, garlic and curry paste in mirren and balsamic vinegar over medium heat until the onion is translucent.

Stir in yams and potatoes. Add mirren. Mix gently to coat yams and potatoes with seasonings.

Close lid and bring to low pressure over high heat. Adjust heat to stabilize pressure. Cook for 3 minutes.

Remove from heat and bring down pressure rapidly using manual release or cold water. I think the technique for this varies with the design of the pressure cooker.

Add peas. Close lid and bring to low pressure over medium high heat.

Immediately remove from heat and allow pressure to dissipate natura