In a small saucepan combine the AYAM Thai Red Curry Paste, Coconut Milk, palm sugar and bring to a simmer. Add enough AYAM Fish Sauce and a pinch of salt, seasoning to taste.
Thinly slice the potatoes on a mandolin or with a knife. Add these to a large bowl with the onion and pour over the red curry coconut milk, tossing everything well.
Pour over the AYAM Coconut Milk from the bowl. Cover with baking paper, pressing down gently onto the potato, wrap in foil then bake for 45 minutes. Remove the foil and baking paper, gently press the potato with a spatula and spread over the cheese.
Return to the oven for 20 minutes until the cheese is golden and bubbling.
Serves 2 
Prep 15-20 minutes | 
20 minutes 
