Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).

Zest and halve the lime.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and stir-fry until just soft, 3-4 mins.

Add the ginger, garlic & lemongrass puree, yellow Thai style paste and garlic. Stir-fry until fragrant, 1 min.

Once fragrant, add the coconut milk, soy sauce and sugar (see pantry for amount) to the frying pan. Stir well to combine and bring to the boil. 

Lower the heat and simmer until slightly thickened, 2-3 mins. 

Once the sweet potatoes are roasted, stir them through the curry along with the peas. Add the lime zest and a good squeeze of lime juice.

Taste the curry and add salt, pepper, sugar and more lime juice if needed.

Share the rice between your serving bowls. 

Spoon over the curry.

Serve with any remaining lime wedges alongside for squeezing over.