Before starting, wash and dry all produce. Remove outer layer of lemongrass. Carefully smash lemongrass with a rolling pin or a heavy pot to bruise, then halve crosswise. Using a strainer, rinse rice until water runs clear. Drain well. Add lemongrass, rice, half the crispy shallots, 1 cup water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.

Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Roughly chop cilantro.

Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then curry paste. Cook, stirring often, until fragrant, 30 sec. Add kidney beans with their liquid, sweet potatoes and coconut milk. Season with salt and pepper. Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally, until sweet potatoes are tender, 8-10 min.

When rice is done, carefully remove and discard lemongrass from rice. Add half the cilantro, then fluff rice with a fork.

Add spinach to curry. Stir until wilted, 1 min. Season with salt and pepper, to taste.

Divide rice between bowls, then top with curry. Sprinkle remaining crispy shallots and cilantro over top.