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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent. | 2. Add the sweet potato and pastes. Mix well. Allow for mixture to heat up. | 3. Add coconut milk and chili. Stir. Allow for mixture to heat up. | 4. Add all the spinach to the pot, but do not mix. Cover the pot. | 5. After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir. | 6. Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked. | 7. Serve over rice and add a sprig of cilantro on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	cubes	peeled sweet	-	-	-	-
onion	1		Chopped	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
ginger	2	inches	chopped	-	-	-	-
olive oil				-	-	-	-
red curry paste	1	tablespoon		-	-	-	-
panang curry paste	1 1/2	1/2		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
	1	chili	chopped	-	-	-	-
spinach				-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.