Summary

Ingredients

• 1 kg potato (s)
• 1 piece (s) ginger, fresh, the size a thumb
• 1 bunch coriander greens
• 1 chilli pepper (s), green
• Oil (sesame oil)
• 2 cloves garlic
• Sugar, brown
• 1 ½ liter vegetable stock
• 1 can coconut milk, approx. 400 g
• salt and pepper

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Instructions

1. Wash the potatoes, put them on top with cold salted water and cook until cooked. Then let it evaporate, peel and puree with the masher. You can also use leftover potatoes from the day before.
2. Peel and chop the ginger. Wash, dry and also chop the coriander leaves. Halve the chilli pepper, remove the core and cut into fine strips.
3. Heat some sesame oil in a saucepan and briefly sauté the ginger while stirring. Add the chilli pepper, garlic and sugar. Put the potatoes in the pot and sauté briefly. Mix with the vegetable stock and coconut milk and stir everything with a whisk.