How to make it

  • In a small frying pan toast coconut and set aside
  • Heat oil in a 2 quart saucepan over medium-high heat. Add onion and garlic; saute for 3 minutes until tender. Add coconut milk, brown sugar, fish sauce and pepper flakes; stir until sugar dissolves.
  • Bring mixture to a boil; add potatoes. Reduce heat to medium; cover and simmer for 45 minute to a hour until potatoes are tender. Stir potatoes occasionally. Transfer potatoes to a shallow serving dish with slotted spoon.
  • Increase heat to high; boil remaining sauce until thick, stirring constantly. Pour sauce over potatoes. Sprinkle with cilantro and toasted coconut.

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