Fusion uttapam with red curry paste, bamboo shoots, and a potato-coconut filling.
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In a small bowl, whisk 1 tablespoon of red curry paste into the fermented uttapam batter until the color is uniform.
Heat 1 tablespoon of coconut oil in a pan; sauté the shallots and remaining 2 tablespoons of red curry paste until fragrant.
Add the mashed potatoes, bamboo shoots, palm sugar, and fish sauce to the pan, stirring to combine the flavors.
Pour in the thick coconut milk and simmer the potato mixture for 3 minutes until it forms a thick, spreadable paste; stir in the Thai basil and set aside.
Heat a non-stick griddle or tawa over medium heat and lightly grease with coconut oil.
Pour a ladle of the red curry batter onto the griddle, spreading it slightly thicker than a crepe.
Place a generous spoonful of the potato-coconut filling in the center and press down gently; drizzle oil around the edges.
Cover with a lid and cook for 3-4 minutes until the bottom is golden brown and the top is set, then serve open-faced.
