Sri Lankan Potato Curry II

1. Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.

2. Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.

Editor's Notes

Use 3 small green chile peppers, such as Thai chiles; if they're unavailable, substitute 1/2 serrano chile or to taste. Use rubber gloves when chopping chile peppers.

Canned coconut cream is available in specialty grocers and in the Asian foods section of some supermarkets. It is thicker than coconut milk, with a mild flavor. Do not substitute sweetened Cream of Coconut in this recipe.