Red Curry Scalloped Sweet Potatoes

Submitted by Busters friend

"Fragrant & mildly spicy - balanced by the sweet potato & rich from coconut milk. Wonderful with both orange & yellow sweet potatoes. Adapted gratefully from A Taste of Thai."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 tablespoons peanut oil
• 6 garlic cloves, chopped
• 2 tablespoons red curry paste
• 2 large onions, sliced
• 28 ounces coconut milk
• 3 teaspoons sugar
• 1 teaspoon salt
• 1⁄2 teaspoon allspice
• 1⁄4 cup chopped fresh Thai basil
• 4 large sweet potatoes, sliced 1/4-inch thick

directions

1. Heat peanut oil over medium heat in a large saucepan.
2. Add garlic and Red Curry Paste. Cook until fragrant & bubbly, about 30 seconds.
3. Add onions and sauté until soft, about 3 minutes.
4. Add Coconut Milk, sugar, salt and allspice. Bring to a boil.
5. Add sweet potatoes. Reduce heat to medium low. Simmer until potatoes are just tender, 20-25 minutes.
6. Stir in fresh basil.
7. Preheat broiler.
8. Using a slotted spoon, carefully remove potatoes from pan to an ovenproof casserole dish.
9. Pour sauce over top.
10. Broil until bubbly.
11. Serve hot.