Whisk together red chili paste, lime juice, brown sugar, garlic, ground ginger, red pepper flakes, coconut milk, broth, soy sauce, and fish sauce. Set aside.

In a large saute pan, heat oil over medium high heat.

Add the onion and cook for 5 minutes.

Add the sweet potatoes and the sauce.

Stir until well-combined.

Bring to a simmer and simmer for 10 minutes.

Cover and simmer an additional 5-10 minutes or until potatoes are fork tender and the sauce has thickened. *

Stir in spinach, tilapia, peanuts, and cilantro and cook until spinach begins to wilt and fish has warmed through.

Serve with rice and top with more peanuts, cilantro.

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