Serves 1
Directions
- 1Preheat oven to 375 degrees.
- 2Add garlic to a small glass casserole dish, drizzle with olive oil to coat and cover with foil.
- 3Place garlic into the oven and roast for about 40 minutes or until garlic is easily mushed with a fork.
- 4While garlic is roasting, slice onions and caramelize with butter.
- 5Sprinkle salt and pepper to the onions.
- 6Peel and chop ginger and add to a food processor or blender with garlic.
- 7Add enough water to process and make smooth.
- 8Peel and chop turmeric and add to food processor.
- 9Cut the lemongrass and put in a bag.
- 10Remove rosemary and thyme from the branches and chop them.
- 11Add the rosemary and thyme to the onions.
- 12Add cayenne pepper to the onions.
- 13Remove onions and add to a blender with 1 cup of chicken stock.
- 14Combine garlic, onions, chicken stock and rest of the ingredients except for potatoes and coconut milk into a pot and simmer for 30 minutes.
- 15Remove bay leaf and stalks of lemongrass if using.
- 16Add potatoes and boil until done.
- 17Add coconut milk.
Ingredients
- 100 cloves garlic
- olive oil
- 4 onions
- 1 inch ginger
- 2 inch turmeric
- 1 stalk lemongrass
- 2 teaspoons rosemary
- 2 teaspoons thyme
- 1 pinch cayenne pepper
- 3 potatoes
- 1 can coconut milk
- 1 quart chicken stock
- 2 Tbs butter
- 1 bay leaf
Equipment
panblenderpotknifecutting boardsmall glass casserole dishfoil
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