Hawaiian-Inspired Crispy Taro and Red Curry Stacks

1. Boil the taro roots

Place the 7 scrubbed taro roots in a large pot filled with 4 quarts of water and add 1 tablespoon of kosher salt. Bring it to a boil, then partially cover the pot and let the taro cook for about 25 minutes, or until the taro is tender when pierced with a fork. Once done, drain the taro and let it cool for about 15 minutes. Once the taro is cool enough to handle, peel off the skins and slice them into rounds.

2. Make the curry sauce

In a medium saucepan, whisk together ¼ cup of the coconut milk and 1½ teaspoons of Thai red curry paste until smooth. Add the remaining coconut milk, 1 cup of vegetable stock, the sliced ginger, 2 tablespoons of Bragg Liquid Aminos, 2 tablespoons of fresh lime juice, and 1 tablespoon of coconut palm sugar. Stir everything together and let the mixture simmer over medium heat for about 10 minutes. This will thicken the sauce and meld the flavors. Once it's thickened, remove the ginger slices.

3. Prepare the breadcrumbs

In a food processor, pulse 2 cups of torn bread with 2 tablespoons each of chopped fresh cilantro, parsley, and Thai basil, along with 1 teaspoon of minced garlic, until you have coarse crumbs. Heat 1 tablespoon of coconut oil in a skillet over medium heat, then add the bread crumbs and cook, stirring frequently, for about 5-7 minutes until they are golden and crispy. Season with a pinch of salt and set aside.

4. Preheat the oven

Preheat your oven to 375°F. Line a baking sheet with paper towels and grease a muffin tin with coconut oil.

5. Fry the taro slices

Heat a small skillet over medium heat and add a bit of coconut oil. Fry the taro slices in batches, about 2 minutes per side, until they are golden brown. Lightly season the fried taro slices with salt. Arrange the fried taro slices in stacks in the prepared muffin tin.

6. Bake the taro stacks

Pour the curry sauce over the taro stacks, reserving a little sauce for serving. Bake the taro stacks in the preheated oven for about 25 minutes, or until the sauce is bubbling and caramelized around the edges.

7. Serve the dish

To serve, pour the remaining curry sauce onto a rimmed serving plate. Carefully remove the taro stacks from the muffin tin and place them on the plate over the sauce. Sprinkle the crispy breadcrumbs over the top, and enjoy your Hawaiian-inspired crispy taro and red curry stacks.