Creamy Sweet Potato Panang Curry
This delightful Creamy Sweet Potato Panang Curry is a beloved recipe from my talented roommate, Michelle, who prepares it weekly. As I prepare to embark on a new adventure and move out, I felt it was essential to capture this incredible dish for myself. The beauty of this recipe lies in Michelle's intuitive cooking style — she effortlessly combines colorful ingredients, creating a harmonious balance of flavors and textures that never fails to impress. The result is a vibrant and nourishing curry that features tender sweet potatoes, fragrant spices, and a luscious coconut milk base. Perfect served over fluffy rice, this is comfort food at its finest, suitable for both cozy weeknights and special gatherings alike.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
Sweet Potatoes
2 (Peeled and cut into 1/2-inch cubes)
Onion
1 (Chopped)
Garlic
3 cloves (Finely chopped)
Fresh Ginger
2 inches (Finely chopped)
Olive Oil
For sautéing (Use as needed)
Red Curry Paste
1 tablespoon (N/A)
Panang Curry Paste
1.5 tablespoons (N/A)
Coconut Milk
1 (14-ounce) can (N/A)
Fresh Chili
1 (Finely chopped or use flakes)
Fresh Spinach
2 bags (Pre-packaged)
Fish Sauce
1 tablespoon (N/A)
Cilantro
For garnish (N/A)
Instructions
1
In a large pot, heat olive oil over medium-high heat. Add the chopped onion, finely chopped garlic, and ginger, and sauté until the onion becomes translucent.
2
Stir in the sweet potatoes along with both curry pastes. Mix thoroughly to combine and let the sweet potato slightly soften.
3
Pour in the coconut milk and add the chopped chili. Stir to blend the flavors and allow the mixture to warm up.
4
Carefully add all the spinach to the top of the mixture without stirring. Cover the pot with a lid to let the spinach wilt.
5
After about 5 minutes, remove the lid and gently stir the wilted spinach into the curry. Add the fish sauce and mix well.
6
Cover the pot again and let the curry simmer for an additional 5 to 10 minutes, or until the sweet potatoes are tender and fully cooked.
7
Serve the curry over a bed of rice, garnished with fresh cilantro sprigs for added flavor and color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Sweet Potato Panang Curry?
It is a vibrant and nourishing Thai-inspired curry featuring tender sweet potatoes, fragrant spices, and a luscious coconut milk base, originally shared by the creator's roommate, Michelle.
Who is the original creator of this Panang curry recipe?
The recipe was created by Michelle, the roommate of the person who documented the dish.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
What are the primary ingredients in this curry?
The main ingredients include sweet potatoes, onion, garlic, fresh ginger, red and panang curry pastes, coconut milk, fresh chili, spinach, and fish sauce.
How should the sweet potatoes be prepared?
The sweet potatoes should be peeled and cut into 1/2-inch cubes.
What types of curry paste are used in this recipe?
This recipe uses a combination of 1 tablespoon of Red Curry Paste and 1.5 tablespoons of Panang Curry Paste.
What kind of milk is used for the curry base?
The recipe calls for one 14-ounce can of coconut milk to create a luscious, creamy base.
How much garlic and ginger do I need?
You will need 3 cloves of finely chopped garlic and 2 inches of finely chopped fresh ginger.
How do I cook the spinach in this recipe?
Add all the spinach to the top of the pot without stirring, cover with a lid to let it wilt for about 5 minutes, and then gently stir it in.
What is the recommended cooking oil for sautéing?
Olive oil is recommended for sautéing the onion, garlic, and ginger.
When should I add the fish sauce?
The fish sauce should be added after the spinach has wilted and been stirred into the curry.
How long does the curry need to simmer once the potatoes are in?
After the final mixing, cover the pot and simmer for an additional 5 to 10 minutes until the sweet potatoes are tender.
What should I serve with the Creamy Sweet Potato Panang Curry?
It is best served over a bed of fluffy rice.
What can be used as a garnish?
Fresh cilantro sprigs are recommended as a garnish for added flavor and color.
Can I use chili flakes instead of fresh chili?
Yes, you can use either one finely chopped fresh chili or chili flakes.
How much spinach is used in this dish?
The recipe uses 2 bags of pre-packaged fresh spinach.
Is this curry considered a comfort food?
Yes, it is described as comfort food at its finest, suitable for cozy weeknights.
What is the texture of the sweet potatoes when finished?
The sweet potatoes should be tender and fully cooked.
What is the first step of the cooking process?
The first step is to heat olive oil in a large pot and sauté chopped onion, garlic, and ginger until the onion is translucent.
Is this recipe categorized as healthy?
Yes, 'healthy' is one of the tags associated with this nutrient-dense vegetable curry.
Is this curry spicy?
Yes, it contains red curry paste, panang curry paste, and fresh chili, and is tagged as 'spicy'.
How much fish sauce is required?
The recipe calls for 1 tablespoon of fish sauce.
How many bags of spinach are needed?
You will need 2 bags of fresh spinach.
Can I serve this for a special occasion?
Yes, the description notes it is suitable for both cozy weeknights and special gatherings alike.
What is the total count of ingredients?
There are 12 ingredients in this recipe.
Does this recipe include any animal products?
Yes, it contains fish sauce, though it is often tagged as vegetarian in contexts where fish sauce is a standard seasoning.
How do you start the sweet potato cooking process?
After sautéing the aromatics, you stir in the sweet potatoes with both curry pastes to let them slightly soften.
What heat setting should be used for the initial sauté?
The initial sauté of onions, garlic, and ginger should be done over medium-high heat.
What is the weight or volume of the coconut milk can?
The recipe specifies a 14-ounce can of coconut milk.
How much Panang curry paste is used compared to Red curry paste?
The recipe uses 1.5 tablespoons of Panang curry paste and 1 tablespoon of Red curry paste.