Thai Coconut Potatoes with vegetables and rice

reading time: 3 min

potatoes cooked in coconut milk

Preparation time: 20 mins
Main ingredientscoconut milk, potato, sweet potato, rice
difficulty level: easy
serves: 2-4
suitable for: vegan, lactose-free, gluten-free, soy-free, low-sodium

OH my god, you guys! This was the best dinner ever. It is also going be the first part of my "Thai cuisine" blog series, where i try to recreate meals i ate when i was in Thailand (so if you have any suggestions for Thai dishes to recreate, please let me know!).


This awesome dinner consisted of: potatoes cooked in coconut milk, steamed vegetables and of course fluffy basmati rice. This was inspired by the amazing buffet at Green Leaf Café in Kho Phangan. SO YUMMY!


Coconut Potatoes:
1 can coconut milk
4 - 5 potatoes, cooked and cubed
Pinch of salt
1 tsp corn starch

2 medium sweet potatoes
4 medium carrots
1 can (265g drained) chickpeas 
Salt & pepper to taste

1 cup (uncooked) basmati rice
1 cup water (if using a rice cooker) OR 2 cups water

Tamari soy sauce 


Cook your rice in a rice cooker (i can only recommend this handy dandy thing!) or bring twice the amount of water to a boil in a pot, then reduce to medium-low heat setting, add the rice and simmer for about 20 minutes, stirring every now and then.

In the meantime, place cooked potato cubes into a pot, add a can of coconut milk and a bit of salt. I couldn't find a recipe for this online, so i just closed the lid, switched on minimum heat and left the pot to itself, checking up on it every few minutes to make sure it wouldn't burn.

While the rice is cooking and the coconut potatoes are slowly heating up, chop your vegetables, except for the chickpeas, and lightly steam for about 10 minutes. Add the drained chickpeas, switch off the heat and leave on the still warm cooking plate for another 5 minutes. Season to your liking (i didn't add any spices though, not even pepper and salt). 

By the time your veggies are steamed, your rice should be done too and your potatoes should be lightly bubbling. Stir in the corn starch, and switch off the heat. The consistency you're looking for is not too fluid, but nice and creamy, like a cream soup.

Combine everything on plates, and serve with a bit of tamari soy sauce! For me, that is the perfect combination of sweet (sweet potato, coconut milk) and salty (salt, soy sauce).

By the way: I make these "rice boobies" by scooping rice into an ice cream bowl (you could also use a small round cup) and gently topple onto the plate, like so:

This time, our rice was a bit too dry (i didn't add enough water to the cooker), so the rice hill fell apart after a short while. Oh well.

Enjoy! :)

Other Thai recipes you might enjoy:
Thai Coconut Banana Pancakes (vegan, gf)
sticky rice with mango, sticky rice, mango, Thai, dessert, coconut
Thai Sticky Rice with Mango
Peanut Green Thai Curry (vegan, gf)