A creamy, cheesy kumara gratin with a hint of Thai green curry spice - the perfect side for sharing. You'll be amazed at how well this flavour combination works together.
This fusion-style Thai Green Curry Kumara Gratin is spicy, sweet and creamy with a golden cheesy topping. A unique and delicious side dish that's perfect for potluck dinners. The gentle heat from the Thai green curry paste pairs beautifully with the sweetness of the kumara and richness of the coconut cream. If you like a bit more spice, feel free to add extra curry paste.
If you like this recipe you might also like my ever-popular Cheesy Potato Bake.
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Ingredient notes:
- Purple kumara: Purple kumara holds its shape best when baked. You can swap the purple kumara for orange or gold varieties. Just note that they'll be sweeter and the gratin will have a much softer, mushier texture.
- Thai green curry paste: Any supermarket Thai green curry paste will work well in this recipe. Feel free to increase or decrease the quantity depending on your preferred level of spice.
- Coconut cream: I prefer to use coconut cream over coconut milk. The recipe will still work with coconut milk, it just won't be as creamy!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Heat the oil in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the curry paste, ginger and garlic, and cook for a further 2-3 minutes until fragrant.
Pour in the coconut cream and stir well. Season with salt. Peel the kumara and slice into thin rounds, about 2mm thick. You can use a mandolin if you have one.
In a large mixing bowl, combine the Kumara with coconut cream mixture to coat the slices in the sauce.
Transfer to a greased ovenproof dish (approximately 30 x 20cm) Spread evenly and sprinkle the grated cheese over the top.
Bake uncovered for 45 minutes until the kumara is tender and the top is golden and bubbling. Cover loosely with foil if the cheese is browning too much during baking. Let sit for 10 minutes before serving.
Recipe FAQs:
If you don't have green curry paste, you could use Thai red curry paste for a slightly different flavour. Start with a smaller amount as red curry paste can be spicier and more intense.
Yes! You can reduce the curry paste and ginger so it's less spicy for little ones and maybe chop up the onion finely to disguise it.
Depending on your dish and slice size, some kumara may sit above the liquid. Layer the slices tightly and press them down - the liquid will rise as it cooks. You can also cover with foil or a lid to help them cook through, then uncover for the last 15 minutes to brown the cheese
Storage:
You can fully make and bake the gratin ahead of time. Simply reheat it in the oven before serving until piping hot. It's a great dish to prepare in advance for gatherings or busy nights.
Store any leftover gratin, covered or in an airtight container in the fridge for up to three days. Reheat until piping hot.
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Kumara Thai Green Curry Gratin
A creamy, cheesy kumara gratin with a hint of Thai spice – the perfect side for sharing.
Ingredients
- 2 Tbsp oil
- 1 onion, thinly sliced
- 2 Tbsp Thai green curry paste
- 1 tsp crushed ginger
- 2 large cloves garlic, crushed
- 400ml can coconut cream
- ½ tsp salt
- 900g purple kumara
- 100g grated cheese (cheddar or Colby works well)
Instructions
- Preheat the oven to 180°C fan bake.
- Heat the oil in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the curry paste, ginger and garlic, and cook for a further 2-3 minutes until fragrant.
- Pour in the coconut cream and stir well. Season with salt.
- Peel the kumara and slice into thin rounds, about 2mm thick. You can use a mandolin if you have one.
- In a large mixing bowl, combine the Kumara with coconut cream mixture to coat the slices in the sauce.
- Transfer to a greased ovenproof dish (approximately 30 x 20cm) Spread evenly and sprinkle the grated cheese over the top.
- Bake uncovered for 45 minutes until the kumara is tender and the top is golden and bubbling. Cover loosely with foil if the cheese is browning too much during baking.
- Let sit for 10 minutes before serving.
Notes
- Use a mandolin for even, thin kumara slices which helps them cook evenly and absorb more flavour. Just watch your fingers! If using a knife, slice a small piece off the side so the kumara sits flat—this makes it more stable and safer to cut.
- Want more heat? Add an extra teaspoon of Thai green curry paste or a finely sliced chilli to the sauce.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 318Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 377mgCarbohydrates: 37gFiber: 0gSugar: 33gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jeanette says
Can plain potatoes be used instead
VJ cooks says
Yes, but they might take longer to cook. Kumara cooks faster than potatoes due to the higher sugar content and lower starch.