sweet potato thai curry

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:  

• 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.

Read more: http://www.food.com/recipe/sweet-potato-thai-curry-121137#ixzz1cYKPaeYM