Scrub and rinse sweet potato. Peel skin off and chop into 1 inch cubes.
Heat oil over medium heat. Fry sliced shallots(onion) in oil until soft.
Add fresh ginger and garlic mince to the pot and cook until fragrant. Will take 2 to 3 minutes. Do not let ginger-garlic brown.
If using Thai red chilies, add it to the pot now. Give a quick mix.
Fry Thai red curry paste fry until oil separates from the sides of the pan.Jo’s Tip: fry curry paste well in oil. It will release all the flavors and enhance the taste. Do not hurry up on this stage.
Once curry paste is cooked, add in diced sweet potatoes and canned (or instant pot chickpeas). Stir to coat with curry paste until well combined.
Pour coconut cream and water (or vegetable broth) stir. Cover partially and let it simmer on low heat for 12 to 15 minutes or until sweet potato is tender and cooked and curry has thickened. Stir the curry occasionally.
Stir in baby spinach until wilted. Will take a minute or two only. Don’t over cook spinach. You can switch off heat and then add spinach.
Remove pan from heat.
Stir in juice of lime, fish sauce, half of toasted and crushed peanuts and half of cilantro to curry. Give one final stir.
Serve hot with rice and cucumber salad on the side.
Garnish remaining toasted crushed peanuts and cilantro before serving.