Sweet Potato Thai Curry

SixFooterr's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 sweet potatoes, peeled and in 1/2 cubes
• 1 onion, Chopped
• 3 garlic cloves, Finely chopped
• 2 inches fresh ginger, Finely chopped
• olive oil, for saute
• 1 tablespoon red curry paste
• 1 1/2 tablespoons panang curry paste
• 1 (14 ounce) can coconut milk
• 1 chili (fresh and finely chopped or flakes)
• fresh spinach (2 bags of the prepackaged spinach)
• 1 tablespoon fish sauce
• cilantro, for garnish

Directions:

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

Reviews

[Kara0473]

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.

[wildbarries]

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!

[Soldier Girl]

Loved this! I added 2 cups of chickpeas and used Swiss chard instead of spinach, as my garden is over-run with it. Absolutely delicious and a definite "keeper" recipe... even my step-daughter loved it. I just used red Thai curry, not the panang.