Sweet Potato Thai Curry

"This is actually my roommate, Michelle's recipe. I request she make it at least once a week and I had to have the recipe for myself because I am soon moving out. All measurements are approximate as she just throws the ingredients together and I just wrote down what it appeared to be. the good news is it seems to work perfectly every time."
 
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photo by Yassi Y photo by Yassi Y
photo by Yassi Y
Ready In:
30mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
  • Add the sweet potato and pastes. Mix well. Allow for mixture to heat up.
  • Add coconut milk and chili. Stir. Allow for mixture to heat up.
  • Add all the spinach to the pot, but do not mix. Cover the pot.
  • After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir.
  • Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
  • Serve over rice and add a sprig of cilantro on top.

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Reviews

  1. This was really excellent, especially considering how easy it was to make. I modified it some but tasted it first as made by the recipe and it was really good that way too. This was for a "dinner date" with my wife, so I added about 1/2lb of shrimp at the end. Could also do chicken or marinated tofu. I cut the spinach to 1 bag, because of the other adds, didn't want one ingredient to over power the others. If I was doing the veggie only version I would have went with two as the recipe states. I also increased the amount of curry paste to 1.5 tbsp red and 2 tbsp panang for a little more flavor and additional heat (we like really spicy thai food. With this addition, it was PERFECT. Put it at a 3.5-4 on a 5 heat scale at most thai places where 5 is for "natives"). I also wanted it a little sweeter so I added 2 tbsp of brown sugar and 2 tsp salt. With these additions it was easily as good as the best thai food I have had in a restaurant. Great job Michelle!
     
  2. wow! i was actually looking for a thai sweet potato soup so all i did was not add the spinnach and blended it up, Fabulous! I do want to try it the curry way but tonight i just couldn't be bothered making rice to go with it. I'll definately be making this one for my vegetarian sister next time, it's simple, quick and foolproof
     
  3. Fantastic recipe! Quick, easy and delicious! I couldn't find any panang paste so just used more curry paste and I seasoned mine with salt, brown sugar and a little lime juice. SO good! Thank you! x
     
  4. This was a big hit with he family. I used chicken in place of the spinach as my husband doesn't care for it. Thanks for a great recipe. I will be making this again.
     
  5. So so good! I love Thai food and this hit the spot. Who'd have thought sweet potatoes would go so well with Thai flavors? I made a few small changes, but otherwise stuck to the recipe pretty closely. Firstly, I used virgin coconut oil instead of olive oil because it goes so much better with all the flavors. I chopped up some chicken meat and added it for a little extra protein. I didn't have panang curry paste, so I just used extra red curry paste. My husband and I don't care for cooked spinach so I stirred it in just before serving. This goes really well with brown rice and an extra dash of fish sauce (love that stinky stuff!) for a filling and nourishing meal with plenty leftover for the next day!
     
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Tweaks

  1. This was a big hit with he family. I used chicken in place of the spinach as my husband doesn't care for it. Thanks for a great recipe. I will be making this again.
     
  2. This recipe is so good! I added 1 lb of tofu to give it some protein and I substituted spinach for basil. It was great!
     
  3. I only use the red curry paste instead of bot curry pastes and leave out the chilies. I also double the spinach. We love it
     

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