This dish is traditionally made with chicken and potatoes, but the particular flavors of the curry (peanuts and tangy citrus) also work great with sweet potatoes.  I always use store-bought curry paste when I make Thai food but I have included a recipe for a vegetarian version that you can make yourself if you have all the ingredients handy.

In a medium-sized pot, heat one 12 oz can of coconut milk and 1 C. of vegetable broth.  Add 3 T. of Thai Massaman curry paste.  Stir to dissolve.

Add 1 onion, sliced thinly in half rounds.

Dice 1 large sweet potato (2 C.) and 2 carrots and add to the curry.
Simmer for 10 minutes.

Meanwhile, trim and chop green beans to make 1 C.
Roughly chop 1 bunch of cilantro.
Wash 2 C. spinach leaves.
Dice 12 oz. firm tofu.

When the sweet potatoes and carrots are tender, add the tofu and green beans and cook for 3 minutes.  Turn off the heat and add the spinach and half the cilantro and stir into the curry.

Season with lime juice and soy sauce (or Thai fish sauce if you’re not vegetarian).  Serve topped with more cilantro.

Massaman Curry Paste

Combine the following in a food processor:  1/2 C. roasted peanuts, 1/4 C. maple syrup, 1/4 C. tamari, the juice of 2 limes, 1 T. lime rind, 4 keffir lime leaves, 3″ piece of ginger, 2 dried chiles, 1 stalk of lemongrass soaked in boiling water, and 1 t. each coriander, cumin and tumeric powder.  Puree until smooth, then let sit an hour and puree again before using.