First, I found this, which doesn't involve coconut milk, but seemed as though it would be complementary. (The mint in those beef patties is what makes it, by the way. The cumin overwhelms them a little so much so that the coriander isn't really apparent, but the mint is just the perfect little pop.)
Then, I realized that coconut milk is "milk," so why not treat it as such and make something of a gratin? And, since we're at it, why not throw some curry in there? Just because. Curry is awesome. (In this case, it was curry pounder, but I suppose I could also have used some Thai red curry sauce.) So we came up with:
- Preheat the oven to 400.
- Slice 2 small yellow onions into thin rounds and saute in a little vegetable oil, just until brown around the edges. Set aside on paper bags or paper towels to degrease a little.
- Mix together a teaspoon of minced garlic (about 1 clove, if you're using fresh because you don't mind having stinky little fingertips), the coconut milk, 1/2 - 1 tsp curry powder, and a pinch of salt. Set aside.
- Slice 2 large (Russet or other baking) potatoes into thin rounds.
- Layer the onions and potatoes in a greased baking dish (onions all in one layer, then potatoes on top; or onion/potato/onion/potato, up to you). Pour the coconut milk mixture over the top and pop it in the oven for and 1 hr 20 min, approximately. Just until the top is nice and crispy and brown.
