a) Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel). b) Pop the potatoes on a low-sided, wide baking tray. c) Drizzle with oil, then season with salt and pepper. Toss to coat then spread out in a single layer. d) Once your oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. b) Once hot, add the diced chicken thigh, season with salt and pepper and stir-fry until browned, 3-4 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.

a) While the chicken cooks, halve, peel and thinly slice the shallot. b) Peel and grate the garlic (or use a garlic press). c) Thinly slice half the chilli and finely chop the rest. d) Zest and halve the lime.

a) Once the chicken is browned, add the shallot to the pan and fry with the chicken until starting to soften, 3-4 mins. b) Stir in the garlic, ginger puree, finely chopped chilli (careful, it's hot - add less if you don't like heat) and tomato puree. Cook for 1 minute. IMPORTANT: The chicken is cooked when no longer pink in the middle. c) Pour in the coconut milk, water (see ingredients for amount) and chicken stock paste and stir together.

a) Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. b) Stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins. c) Remove from the heat, squeeze in some of the lime juice and add half the soy sauce. d) Taste and add more lime juice and soy sauce if you feel it needs it. e) Stir in the roasted sweet potato and add a splash more water if it's a bit too thick.

a) Serve in bowls with the sliced chilli (add less if you don't like heat) and lime zest sprinkled on top. Enjoy!