Scalloped Potatoes With Coconut Milk And Chilies – a delicious recipe with unsweetened coconut milk, coarse kosher, Vegetable cooking spray, russet, scallions, curry. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Whisk the coconut milk, masala, and salt together in a small bowl.
3
Lightly spray a casserole dish with cooking spray. Drain the potatoes. Cover the bottom of the casserole with a layer of potatoes, and sprinkle a third of the scallions over them. Stir the sauce (the masala tends to sink to the bottom, so a good stir helps to mix everything evenly) and drizzle a third of it over the layer. Repeat the layers of potatoes, scallions, and masala two more times, using up all the ingredients
4
Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes.
5
Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve.
148
kcal
Calories
3
g
Fat
24
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 can (13.5 ounces) unsweetened coconut milk, 2 tablespoons, 1 1/2 teaspoons coarse kosher or sea salt, Vegetable cooking spray, and more.
Yes, Scalloped Potatoes With Coconut Milk And Chilies falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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