Red Curry Scalloped Sweet Potatoes - cooking recipe

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

Preparation

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 saute 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.