Cut potatoes into small, even pieces, then place into a pot of cold, salted water and bring to a boil. Reduce heat and cook until fork tender. Remove from heat, drain and let cool completely.
Place slivered almonds in a pan and heat for 5-7 minutes over medium heat, slightly toasting them.
In a medium bowl, whisk together coconut milk, curry powder, olive oil, lime juice, garlic and shallots. Add potatoes, toasted almonds, raisins and cilantro. Gently mix and enjoy!
