This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Red Curry Scalloped Sweet Potatoes
20 minutes to assemble
30 minutes to cook
Total time: 50 minutes
30 minutes to cook
Total time: 50 minutes
10-1 cup servings
20 minutes to assemble
30 minutes to cook
Total time: 50 minutes
30 minutes to cook
Total time: 50 minutes
10-1 cup servings
Coconut Milk, Red Curry and allspice makes a deliciously sweet and savory potato dish. Recipe is easily halved for a smaller crowd.
Ingredients
- 2 tablespoons peanut oil
- 2 tablespoons chopped garlic
- 1-1.75 oz box Red Curry Paste
- 1 1/2 lbs onions, sliced
- 2-13.5 oz cans Coconut Milk, divided
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/4 cup chopped fresh basil
- 4 lbs sweet potatoes, sliced 1/4" thick
Directions
- In a large heavy saucepan or skillet, heat peanut oil over medium heat.
- Add onions and garlic. Sauté until onions are soft.
- Add Red Curry Paste and 1 can Coconut Milk. Stir until curry is dissolved. Add remaining can of Coconut Milk, sugar, salt and allspice. Bring to a boil.
- Add sweet potatoes and cover. Reduce heat to medium low. Simmer until potatoes are just tender, 15-20 minutes. Do not overcook. Stir in fresh basil.
- Preheat broiler.
- Carefully remove potatoes from skillet to an ovenproof casserole dish*.
- Broil until bubbly, and lightly browned. Serve.
In This Recipe
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.