Taro au lait de coco

Name: Taro au lait de coco
Total time: 45 min
Yield: Serves 4
Cuisine: French Polynesia
Ingredients: 800 g (1¾ lb) taro; 400 ml (1⅔ cups) coconut milk; 1 onion; 2 garlic cloves; 1 lime; 2 tablespoons oil; 1 pinch salt

Taro in coconut milk

⏱ 45 minServes 4Easy510 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)taro
400 ml (1⅔ cups)coconut milk
1onion
2 clovesgarlic
1lime
2 tbspoil
1 pinchsalt

800 g (28 oz) taro
400 ml (1⅔ cups) coconut milk
1 onion
2 cloves garlic
1 lime
2 tbsp oil
1 pinch salt

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 Dutch oven (24 cm / 9½ in)

1 vegetable peeler

1 paring knife

1 wooden spoon (30 cm / 12 in)

03 — Method

Peel the taro with a vegetable peeler, protecting your hands as the sap can irritate skin, then rinse and cut into even cubes about 3 cm (1¼ in).
Put the taro in a saucepan of cold salted water, bring to a boil and cook about 15 minutes until just tender.
Meanwhile, slice the onion and chop the garlic (germ removed), then sweat gently in the Dutch oven with the oil until soft and translucent.
Drain the taro, add to the pot and sauté 2 min, stirring gently.
Pour in the coconut milk, salt lightly and simmer over low heat about 10 minutes until the sauce thickens and coats the pieces.
Adjust the seasoning with a squeeze of lime and serve hot alongside grilled fish or an island stew.