Succulent Sweet Potato Thai Curry

Jealousy just might be the mother of invention! My Papa was bragging about some amazing sweet potato curry that he had last week, I was a bit envious... Not that I wished at all that he wasn't enjoying this odd-sounding treat, but that I wished I could enjoy it with him! So I did what I do and poked around for recipes, which I found, combined, altered and created. As usual, ENJOY!

Sweet Potato Thai Curry

4 Sweet Potatoes, peeled and chopped into 1/2 inch cubes
1 Onion, chopped
5 garlic cloves, minced
4 teaspoons fresh ginger
3 tablespoons olive oil
2-4  tablespoons red curry paste
1 can coconut milk
1 pound spinach, frozen, thawed
1 teaspoon sugar
1 teaspoon lemon juice
2 ½ teaspoons salt
4 cups water

1. In a large skillet, heat oil on medium. Sauté onions for about 3 minutes, then add ginger and garlic. Continue to sauté this, stirring occasionally, until onions are soft, about 5 minutes.

2. Add water and salt, and bring to boil.

3. Add remaining ingredients and boil on low until potatoes are soft, about 20 minutes.

4. Serve over rice.


Note* 4 tablespoons of curry paste make it quite spicy! Just about my speed. :-)