1 lb sweet potatoes, peeled and cut into
large chunks
3 tbsp groundnut oil
1 red onion, chopped
2 garlic cloves, crushed
1 tsp shrimp paste
1 tsp turmeric
1 large red chili, deseeded and chopped
14 fl oz coconut milk
8 oz young leaf spinach
salt
Method :
Cook the sweet potato chinks in
saucepan of salted boiling water for 8-10 minutes or until tender,
drain and set aside. Heat the oil, add onion, garlic,
shrimp paste and turmeric, fry for 3 minutes, stir frequently. Stir in the chopped red chili and
fry for 2 minutes. Add coconut milk, stir to mix,
simmer for 3-4 minutes until the coconut milk has thickened
slightly. Stir the sweet potatoes, add salt
to taste, cook 4 minutes. Stir the spinach, cover, simmer
gently for 2-3 minutes or until the spinach has wilted and the curry
has heated through. Taste and adjust the seasoning if
necessary. Ready to serve.
