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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!

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jmorgan002 January 17, 2010

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

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sierra_auska July 30, 2007

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

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Miss Fitz August 11, 2013

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.

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Kara0473 February 06, 2012

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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wildbarries December 12, 2011

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.

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Soldier Girl September 11, 2011

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

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Safe_Bet April 19, 2011

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!

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CallieC December 28, 2010

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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sherene November 26, 2010

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!

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clevergirl3 August 15, 2010
Sweet Potato Thai Curry