Sweet Potato Thai Curry - cooking recipe

Ingredients

2 sweet potatoes, peeled and in 1/2 cubes
1 onion, Chopped
3 garlic cloves, Finely chopped
2 inches fresh ginger, Finely chopped
olive oil, for saute
1 tablespoon red curry paste
1 1/2 tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 chili (fresh and finely chopped or flakes)
fresh spinach (2 bags of the prepackaged spinach)
1 tablespoon fish sauce
cilantro, for garnish

Preparation

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