Creamy Thai Sweet Potato Curry

Preparation Time: 10 minutes
Total Time: 30 minutes
Yield: 4-5 Servings

Ingredients:

• 1 tablespoon oil
• 2 shallots, thinly sliced
• 2 sweet potatoes, peeled and cubed
• 3-4 cups fresh baby spinach
• 2-3 tablespoons curry paste 
• 1 14-ounce can regular coconut milk
• 1/2 cup broth or water
• 1/2 cup chopped peanuts and cilantro
• fish sauce to taste
• Rice for serving

Directions:

1. Start cooking rice.
2. Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.
3. Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.
4. Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry.
5. Serve over rice, topped with remaining peanuts/cilantro

*Recipe from pinchofyum.com