A delightful and creamy curry featuring sweet potatoes and coconut milk, perfect for a comforting meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough before adding ingredients to enhance flavor.
Sauté the onion, garlic, and ginger until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Add the sweet potatoes and curry paste, stirring to coat the potatoes evenly.
Cut the sweet potatoes into even pieces for uniform cooking.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Stir occasionally to prevent sticking.
Add the spinach on top, cover the pot, and let it wilt for a few minutes.
Do not stir until the spinach has wilted to retain its vibrant color.
Stir in the fish sauce and mix everything well.
Taste and adjust seasoning if needed.
Simmer the curry until the sweet potatoes are tender.
Check the potatoes with a fork to ensure they are fully cooked.
Serve the curry over rice and garnish with fresh cilantro.
For a complete meal, pair with jasmine rice or naan bread.
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