Thai Yam and Sweet Potato Yellow Curry

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Ingredients

• 1 tablespoon vegetable oil
• 1/2 medium sweet onion, sliced
• 1 sweet potato, cubed
• 1 yam, cubed
• 2 and 1/2 tablespoons yellow curry paste
• 1 – 14 oz. can of lite coconut milk
• 1 tablespoon cornstarch, dissolved in 3 tbsp. cold water
• 4 cups spinach
• 1/2 tablespoon Thai fish sauce (optional)
• 1 teaspoon lime juice
• 1/4 cup and 2 tablespoons chopped peanuts

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Instructions

1. In a wok, heat oil over medium heat.
2. Saute the sweet onions until translucent.
3. Add the sweet potato, yam, and and curry paste. Toss until combined.
4. Add the coconut milk and cornstarch mixture (cornstarch dissolved in water) and mix well.
5. Turn heat down on low and cover. Simmer for 20 minutes.
6. Stir in the spinach, fish sauce (optional), lime juice and 1/4 cup of peanuts. Cook for 1 minute.
7. Serve over rice and garnish with 2 tbsp. of chopped peanuts.

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