100 g (3½ oz) frozen leaf spinach, defrosted and drained
steamed pilau rice or naan bread
coriander leaves, freshly chopped
Heat the oil in a large, deep-sided frying pan or wok and cook the onion over a medium-high heat for 3–4 minutes, until beginning to colour. Add the garlic, ginger and chilli and stir-fry for a further 2 minutes. Reduce the heat slightly and add the curry paste, stirring for 1–2 minutes.
Add the sweet potato dice, tossing them to coat, then add the coconut milk, stock and curry leaves. Simmer gently for 12–15 minutes, until the sweet potato is almost tender.
Add the prawns and spinach and stir over the heat for 2–3 minutes, until the prawns are just cooked through.
Spoon the curry into dishes, and serve immediately with steamed pilau rice or naan, and chopped coriander.