Lotus roots are roots of the lotus water lily, family Nymphaeaceae. The roots are tuberous, with large air pockets, which makes them buoyant in the water, and give the lacy pattern when sliced. It has a firm crispy texture. It can be stuffed, fried as chips or even eaten raw in salads. I first had lotus root in
1 tbsp vegetable oil
1 large onion; sliced into rings
2 tbsp green curry paste (according to taste; available in Asian stores)
400ml/14fl oz can coconut milk
500gm lotus root (4 segments); peeled and sliced into ¼ inch rounds
8 small new potatoes; washed and sliced into ½ inch rounds
6-8 kaffir lime leaves, torn into pieces
½ cup holy or Thai basil leaves (tulsi)
1 cup of coriander, roughly chopped
1 lime; juiced
1. Wash the lotus root, discard the necks, peel and slice into ¼ inch slices, place in water with a little vinegar to stop them from oxidising; going brown.
Scrub the new potatoes and cut into half inch rounds.
2. Heat the oil in a large pan. Fry the onions (I used up some leek as well) until golden brown, add the green curry paste over a fairly high heat for about a minute,
Reduce the heat slightly and add the thick part of the coconut milk from the tin, stir for a few minutes, add the rest of the coconut milk.
3. Add the lotus root, kaffir leaves and the coconut milk, bring to a simmer, cook for 15 minutes, add the potatoes, cook a further 20 minutes or until the potatoes are cooked and the sauce is thickened. Stir in the holy basil (tulsi), coriander and lime juice.
Let it stand for 15 minutes, serve with rice