New Potato Rendang with Green Beans

Ingredients:

• 1 large fresno chile, seeded
• 1/4 cup minced shallot
• 1 tbsp minced peeled fresh ginger
• 2 garlic cloves, peeled
• 1 lemon, zested
• 1 lime, zested
• 1 tsp ground turmeric
• 1/8 tsp ground cloves
• 1 cup coconut milk
• 1 lb new potatoes
• 4 oz green beans trimmed
• 1 medium carrot, julienned
• 1 tbsp tamari or soy sauce
• 1/2 tsp salt

Directions:

In a food processor combine the chile, shallot, ginger, garlic, lemon and lime zests, turmeric, and cloves. Process to puree them to a smooth paste. If needed, add a little of the milk to help it puree.

Transfer the paste to a  large frying pan, and stir in the milk. Add the potatoes and bring them to a simmer, stirring. Cover and check often, stirring and adding water as needed to keep the potatoes from sticking. When the potatoes are almost tender, about 10 minutes depending on size, add the green beans, carrot, tamari/soy sauce, and salt and keep stirring. Cook until the vegetables are tender and the sauce is completely thick and coats the vegetables, about 5 minutes. Squeeze half of the zested lime over the vegetables, taste, and add more as desired!