Things You'll Need

Instructions

1

Peel the potatoes and remove any eyes or unappetizing spots. Rinse the potatoes, and slice it into 1/2-inch cubes and set aside.
2

Remove the skins from the onion. Dice into cubes, approximately 1/2 inch or smaller if preferred. Place into medium-sized pot with 1 tbsp. of water.
3

Wash the Serrano chilies and slice them down the center lengthwise. Remove the seeds if less heat is preferred in the final dish or leave the seeds if more heat is preferred. Leave the halves intact and place into the pot with the onions.
4

Cook the onions and chilies approximately 10 minutes, or until the onions are translucent, over medium-high heat.
5

Add the potatoes and salt to the pot. Then add just enough water to cover and continue cooking for approximately 10 more minutes or until done. The potatoes are done when they break when you try to pick them up with a fork.
6

Stir in the coconut milk and continue cooking for five more minutes. Remove from heat and serve immediately.