2 tablespoons oil
1 large onion, halved, thinly sliced
½ cup Massaman curry paste
1kg sweet potatoes, peeled, cut into 3cm pieces
400ml can coconut milk
1 beef stock cube (10g), crumbled
1 cinnamon stick
1 tablespoon fish sauce
100g baby spinach leaves
Chopped salted peanuts and pappadums, to serve
Heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add paste. Cook, stirring for 1 minute, or until fragrant.
Add sweet potatoes, coconut milk, stock cube, cinnamon and ½ cup water. Bring to boil. Gently boil, covered, stirring occasionally, for 10 minutes. Uncover.
Gently boil for a further 15 minutes, or until sweet potatoes are tender and sauce has thickened. Remove cinnamon. Stir in fish sauce and spinach. Remove from heat.
Sprinkle with peanuts. Serve with pappadums.