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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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.
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