Ingredients
- 2 cans roasted red pepper (#10 cans)
- 4 Tablespoons sambal
- 6 Tablespoons cumin
- 2 bunches cilantro (chopped)
- 10 Tablespoons fish sauce
- 18 Tablespoons white vinegar
- 12 cans coconut milk
- 1 gallon vegetable broth (water + 5 Tablespoons veg base powder)
- 7 potatoes (peeled, ¼" dice)
Instructions
- Parboil potatoes to just tender.
- Process peppers, sambal, cumin, cilantro, fish sauce, and vinegar. Set aside.
- In big pot, bring coconut milk, veggie broth, and red pepper mix to a boil.
- Add potatoes.
