Red Curry Scalloped Sweet Potatoes
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.
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INGREDIENTS
Nutrition- 2tablespoons peanut oil
- 6
- 2tablespoons red curry paste
- 2
- 28ounces coconut milk
- 3teaspoons sugar
- 1teaspoon salt
- 1⁄2teaspoon allspice
- 1⁄4cup chopped fresh Thai basil
- 4
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DIRECTIONS
- Heat peanut oil over medium heat in a large saucepan.
- Add garlic and Red Curry Paste. Cook until fragrant & bubbly, about 30 seconds.
- Add onions and sauté until soft, about 3 minutes.
- Add Coconut Milk, sugar, salt and allspice. Bring to a boil.
- Add sweet potatoes. Reduce heat to medium low. Simmer until potatoes are just tender, 20-25 minutes.
- Stir in fresh basil.
- Preheat broiler.
- Using a slotted spoon, carefully remove potatoes from pan to an ovenproof casserole dish.
- Pour sauce over top.
- Broil until bubbly.
- Serve hot.
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