Thai Spicy Yams with Coconut

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Thai Spicy Yams with Coconut

 

3 tablespoons, canola or vegetable oil

2 medium red onions, cut into 1/4-inch cubes

2 teaspoons, black or yellow mustard seeds

3 tablespoons, minced garlic

2 teaspoons, ground cumin

2 teaspoons, dried ground coriander

1 teaspoon, ground turmeric

2 teaspoons, salt

5 pounds yams, peeled and cut into 1 1/2 inch cubes

2 tablespoons, light brown sugar

1/2 cup, shredded unsweetened coconut

 

Heat a heavy casserole or Dutch oven over high heat. Add the oil, swirl to coat

the pot, and heat until hot. Reduce the heat to medium-low, add the onions, and

sauté until just soft, 3 to 5 minutes. Increase the heat slightly, add 1

teaspoon of the mustard seeds, and fry until they pop. Stir in the garlic,

cumin, coriander, turmeric, and remaining mustard seeds, and sauté over medium

heat until fragrant, about 30 seconds.

Combine the salt and 2 cups of water, and add it to the pan. Heat until the

liquid boils, then add the yams and cook, partially covered, for 20 minutes. Add

the sugar and half the coconut, and cook until the potatoes are tender and the

liquid has evaporated, about 20 minutes. Transfer to a serving bowl, garnish

with the remaining coconut, and serve. Serves 12.

 

 

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