Absolutely brilliant combination of flavors. I made this on 29 June 2017 as a side dish to a chicken meal I made. You can make this as spicy as you want it, and let me tell you, local homemade red chili paste in a village, is spicy!
Cube your potatoes, I used 2 1/2 medium sized potatoes for just over 3 cups.
Bring a pot of water to a boil, the potatoes the potatoes and boil for 10 minutes with 1 teaspoon of salt added. Remove potatoes and drain.
Prep the other ingredients while the potatoes are boiling. Shown here my garlic, coriander, chili paste (one 1 teaspoon of that was used, a small bag lasts a while), and the lime juice. I use lime juice as it is everywhere, lemon juice on the other hand is not that easy to find, they can be used interchangeably.
Take drained potatoes and fry in oil, drain potatoes on paper towels. (I actually for this step but the potatoes turned out perfect.)
Heat olive oil in a non stick, large skillet, add garlic and chili paste, cook for just a minute or then add coriander and lemon (lime) juice, cook for a few minutes.
Add the potatoes. The potatoes will cook through and the liquid will be absorbed.
Cook until starting to browned, when the liquid is absorbed, the potatoes will be tender. Ready to serve. This is an excellent side dish.
Provided courtesy of good friend, Stephen Connell.