In a large skillet over medium heat, heat up the sunflower oil. Add the diced onions and sauté for 3-4 minutes. Add the ginger, garlic, fish sauce, and all of the spices. Cook for about 1 minute.
Add the coconut milk, stir well, and add the U.S. Steak Cut Potatoes. Reduce the heat to low and cover with a lid. Let the potatoes simmer for about 20-25 minutes, checking and stirring them every once in a while.
The potatoes should be tender and the sauce should be nice and creamy. Add salt to taste. If there is not enough sauce, add a little water and cook for another 2-3 minutes. Turn off the heat and garnish with the fresh cilantro. Serve hot with brown rice!
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