fresh Thai basil, mint or cilantro / coriander leaves
In a large sauce pan or frying pan (with a fitting lid), melt the coconut oil on medium to medium-high heat.
Add the ginger and garlic and fry for a minute until aromatic.
Stir in the curry paste and fry for another minute.
Add the sweet potato, red pepper and coconut milk, gently bring to a simmer and stir in the salt, sugar, soy sauce and lime juice.
Cover the pan with a lid, reduce heat to low-medium. Simmer for 15 minutes, until the sweet potato is completely soft and tender.
For serving, garnish on the plate with chopped or finely sliced spring onion, red chili, fresh Thai basil, mint or coriander leaves.
Vegan curry pasteThai curry pastes traditionally contain shrimp paste. But vegan curry pastes are now widely available. Just make sure to check the ingredient list when you buy, or look for the words "suitable for vegans" on the label.Separation of oilIt's normal for some oil to separate out and float on top of the curry. Depending on the type of coconut milk you use, your finished curry may separate more or less.