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