SWEET POTATO THAI CURRY

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Sweet Potato Thai Curry image

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.

Provided by SixFooterr

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 441.7, Fat 17, SaturatedFat 16.1, Sodium 427.8, Carbohydrate 71.7, Fiber 2.7, Sugar 57.4, Protein 2.9

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