This is a potato side dish I adapted from an English cookbook I was given. We don’t use potatoes much in Thai cuisine, and almost no cream. So this dish has coconut milk instead of cream and a much stronger garlic taste, more typical of a Thai recipe. Serve this as a side dish with another meat or fish dish.

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Garlic or Kra-thiam in Thai

Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavouring and condiment in Thai cuisine. The bulbs contain a 0.1-0.36% garlic oil and organic sulfur compounds. Therapeutic uses are as an antimicrobial, diaphoretic, diuretic, expectorant, anti flatulence and cholesterol lowering agents.

Garlic is indispensable in Thai cooking. Heads of the Asian variety are quite small. Look out for fresh shiny heads of garlic with no soft, dusty or moldy cloves. Jars of pickled garlic can be bought from Oriental stores. It is main ingredient of many thai recipes such as Fried Fish with Tamarind Sauce [Pla Rad Prik], etc.