Sweet Potato Prawn Curry

Sweet Potato Prawn Curry

Ingredients
1 medium onion
2 tbsp olive oil
4 garlic cloves crushed
2 red chillies ,deseeded and chopped
3cm cube fresh ginger, grated
400ml coconut cream
750ml chicken stock
350g sweet potato , peeled and cut into 3cm cubes
1/2 bunch coriander, leaves picked, stalks finely chopped
400g large green prawns , shelled
200g baby spinach leaves
1-2 limes, juiced
Juice of 2 limes
Extra fish sauce for seasoning

Method
Halve the onion, then cut each half into crescent moon-shaped wedges about 2cm thick at the thickest part. Heat the oil in a casserole dish. Cook the onion until soft and pale gold, then add the garlic, chillis and ginger, and cook for 2 mins more. Stir in the coconut cream, stock, and some seasoning.

Add the sweet potato, season again, then add the coriander stalks. Simmer until the sweet potatoes are tender. Use a wooden spoon to squash some of the sweet potato
Add the prawns and spinach. Cook gently until the prawns are opaque, about 3 mins. Stir in the lime juice, sugar, and fish sauce. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with some sliced red chilli and serve with lime wedges on the side.