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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!
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
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
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.
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!
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.
Very good and easy to make but I thought it could of been just a little better if I would of added some brown sugar and maybe some chick peas or something. I'll be experimenting with this, thanks for this recipe should be fun to work on...thanks
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!
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
I made this EXACTLY as written and it was wonderful! I mistakenly bought panang curry paste once and was happy to find a recipe that used both it AND red. Excellent!