This is a fantastic vegetarian recipe that packs a lot of umami flavors into one little dish. I’ve done a similar version using a sweet potato before and it turned out fantastic as well. There is something so intriguing about this dish because it is really all about the potato. You wouldn’t think something so humble as the potato could turn out such an amazing dish but it is true. Jp absolutely loved this dish. You have to try and get the best potatoes you can that freshly grown from the farmer, that is the key! A potato that is full of flavor. Here is the recipe I hope you enjoy it!
Red Curry Sauce
1 finger of ginger sliced
1 lemongrass stalk sliced
1/2 onion sliced
4 garlic cloves
1 star anise, 1 cinnamon stick, 3 limes Kaffir lime leaves (if you have them)
2 red peppers chopped
2 cans of coconut milk
4 oz of red curry paste
2 1/2 oz of palm sugar or granulated sugar
1 tsp of fish sauce (optional)
2 tsp of sesame oil
1/4 cup of each fresh thai basil, mint, cilantro leaves
Black Garlic Mayo
2 bulbs of black garlic peeled
1 cup mayo
micro cilantro, chopped chives, and radish greens
vegetable ash see here
For the Red Curry,
In small sauce pot on medium heat add sesame oil, onion, garlic, ginger, lemongrass, cinnamon stick, red pepper, star anise and kaffir lime leaves. Cook for 10 minutes without browning. Then add sugar and red curry paste and cook for 1 minutes or until the sugar dissolves. Then add the coconut milk and bring to a simmer. Cook for 5 minutes and then turn off the heat, add fish sauce and your herbs to steep for 10 minutes. Strain through a fine mesh strainer, keep warm until ready to use. You might need to adjust the seasoning with a pinch of salt.
Preheat oven to 350 degrees
Take sweet potato and drizzle with olive oil and salt. Place the sweet potatoes in a roasting and place in the oven. Cook sweet potatoes for about an hour or until tender. Take out and let them rest.
For the black garlic mayo,
Add all the ingredients into a blender and puree until smooth. Adjust the seasoning with salt. Place into a squeeze bottle until ready to use.
Preheat oven to 375 degrees
Take potato and drizzle with olive oil and salt. Place the potatoes in a roasting pan and place in the oven. Cook potatoes for about an 45 minutes to an hour or until tender. Take out and let them rest.
Simply take the potato and cut it into 1 inch thick pieces and heat up again in the oven. Take out the potato and spread the top with black garlic aioli then place it in the bottom of the bowl. Add some hot red curry sauce around the potato. Add chives, cilantro, and radish greens on top. Dust with the whole plate with ash Serve and enjoy this sweet and spicy vegetarian dish!