Thanks to my friend Megan Wolfe for this recipe.
1 tb. vegetable oil
1 yellow onion, diced
1 cup chicken stock
14-ounce can coconut milk
2 tb. Asian fish sauce
3-4 tb. Thai red curry paste
1 sweet potato, peeled, cut into 1/2-inch cubes
12 ounces boneless chicken breast (or 14 ounces firm tofu)in 1-inch cubes
4-5 ounces prewashed baby spinach
Heat oil in a skillet, add onion and saute until tender. Add stock, coconut milk and fish sauce, bring to a simmer, add curry paste and stir until dissolved. Add sweet potato and simmer 10 minutes until almost tender. Add meat or tofu and simmer 3-4 minutes, until cooked through. Stir in spinach, a handful at a time, cooking until it wilts. Serves 4. Serve with steamed Jasmine rice.