Sweet Potato Casserole Panang Style

Add all the ingredients, including the rehydrated chilies, to a blender and blend on high speed, using the plunger to ensure all the ingredients are evenly blended into a smooth paste. Remove to a bowl and set aside.

Have a sheet tray lined with paper towels near your stove top along with a spyder or slotted spoon.

Add the oil and shallots to a Dutch oven and place over medium-high heat. Heat the oil, while constantly stirring the shallots with long chopsticks. After a few minutes the oil will begin to bubble and then increase to a vigorous boil. Continue to cook and stir the shallots until they turn golden brown and the bubbling in the oil subsides.

Immediately transfer the shallots to the prepared sheet tray. Season with salt to taste and then set aside to cool.

Preheat an oven to 350°F (175°C).

Heat a medium saucepan over medium heat with enough oil to coat the bottom of the pan. Once the oil is hot add the curry paste. Stir and flatten the paste against the bottom of the pan with a rubber spatula, cooking it for about 2-3 minutes or until the excess liquid cooks off and it deepens in color slightly.

Add the chicken stock, palm sugar, coconut milk, lime leaves and hondashi and stir to combine.

Stir in the sweet potatoes, coating them completely in the liquid, and bring the mixture to a boil. Cover the pot with a lid, reduce the heat to low and simmer the potatoes for 10-12 minutes or until they soften but aren’t cooked all the way through yet.

Pour the sweet potatoes into a 9x13” (23x33cm) baking dish. Cover with foil and bake in the oven for 30 minutes or until the potatoes are tender and the sauce has thickened.

Remove from the often and let cool slightly before topping with the whipped coconut cream, fried shallots, thinly sliced chilies, and Thai basil leaves. Serve.