Indian Spiced Sweet Potato Casserole
Ingredients For the Curry Paste: 3 shallots, rough chopped 8 cloves garlic, rough chopped 8 makrut lime leaves, thinly sliced 1/4 cup (40g) toasted peanuts 2 tablespoons galangal, grated (substitute with ginger if needed) 2 stalks lemongrass, thinly sliced 1/2 teaspoon (2g) cumin powder 1 tablespoon (14g) coriander powder 3/4 cup (30g) dried Korean chilies, rehydrated in boiling water For the Casserole: 3 sweet potatoes, cut into large chunks (1 to 1.5 inches) 3/4 cup (180ml) chicken stock 1 can (400ml) coconut milk 4.5 tablespoons (45g) palm sugar (or brown sugar) 2 more makrut lime leaves (optional) 1.5 tablespoons (15g) hondashi (optional) For the Fried Shallots: ...