Burmese Potato Curry with Coconut Milk

Peel and finely dice the onion. Mince the ginger and garlic cloves. Peel the potatoes and cut them into 2-inch (5 cm) chunks required. Keep potato chunks submerged in cold water to prevent browning.

Heat vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced ginger, garlic, and sliced green chili, cooking for another minute until fragrant.

Add the ground turmeric, coriander powder, and curry powder. Stir constantly for 30 seconds to toast the spices and release their aroma.

Drain the potato chunks and add them to the pot along with the coconut milk, water, and salt. Stir well, scraping any browned bits from the bottom. Bring to a gentle simmer, then reduce the heat to low, cover, and cook until potatoes are tender but still holding their shape, about 20 minutes. If using, stir in the fish sauce or soy sauce halfway through cooking.

Uncover and let the curry thicken slightly for 2-3 minutes if desired. Taste and adjust salt or spiciness. Transfer to a serving bowl and garnish generously with chopped fresh cilantro. Serve hot.