Red Curry Scalloped Sweet Potatoes Recipe

Name: Red Curry Scalloped Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute 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.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons peanut oil, 6 garlic cloves, chopped, 2 tablespoons red curry paste, 2 large onions, sliced, and more.

Yes, Red Curry Scalloped Sweet Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Scalloped Sweet Potatoes

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