Cheesy Red Curry Sweet Potato Bake

Name: Cheesy Red Curry Sweet Potato Bake
Ingredients: 3 tbsp AYAM Thai Red Curry Paste; 2 x 400ml can AYAM Coconut Milk; 2 tbsp palm sugar; 1-2 tbsp AYAM Fish Sauce, to taste; 3 sweet potatoes; 3 large white regular potatoes; 1 brown onion, thinly sliced; 200g frozen chopped spinach; 3 cups grated cheddar cheese; Preheat an oven to 200C.; In a small saucepan combine the AYAM Thai Red Curry Paste, Coconut Milk, palm sugar and bring to a simmer. Add enough AYAM Fish Sauce and a pinch of salt, seasoning to taste.; Thinly slice the potatoes on a mandolin or with a knife. Add these to a large bowl with the onion and pour over the red curry coconut milk, tossing everything well.; Return to the oven for 20 minutes until the cheese is golden and bubbling.

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Ingredients

3 tbsp AYAM Thai Red Curry Paste
2 x 400ml can AYAM Coconut Milk
2 tbsp palm sugar
1-2 tbsp AYAM Fish Sauce, to taste
3 sweet potatoes
3 large white regular potatoes
1 brown onion, thinly sliced
200g frozen chopped spinach
3 cups grated cheddar cheese
Preheat an oven to 200C.
In a small saucepan combine the AYAM Thai Red Curry Paste, Coconut Milk, palm sugar and bring to a simmer. Add enough AYAM Fish Sauce and a pinch of salt, seasoning to taste.
Thinly slice the potatoes on a mandolin or with a knife. Add these to a large bowl with the onion and pour over the red curry coconut milk, tossing everything well.
Return to the oven for 20 minutes until the cheese is golden and bubbling.