1 teaspoon peeled and finely grated fresh root ginger
finely grated rind of 1 lime
400 ml (14 fl oz) hot vegetable stock
200 ml (7 fl oz) coconut cream
400 g (13 oz) can lychees, drained and syrup reserved
2 sweet potatoes, peeled and cut into bite-sized pieces
2 tablespoons fish sauce
4 kaffir lime leaves, finely shredded
1 red chilli, deseeded and finely sliced lengthways
Cook the rice in a large heavy-based saucepan of lightly salted boiling water, covered tightly, for 15–20 minutes or until just tender. Drain well and set aside.
Meanwhile, heat the oil in a large wok or frying pan until hot, add the curry paste, ginger and lime rind and stir-fry over a medium heat for 1 minute or until fragrant.
Pour over the stock and coconut cream, stir until well blended and bring to the boil. Add the lychees and sweet potatoes, reduce the heat to medium and simmer for 10–15 minutes or until the sweet potatoes are tender. Add 5 tablespoons of the reserved lychee syrup and the fish sauce and stir through.
Ladle into warm bowls and scatter with the lime leaves and thin strips of chilli. Serve with the steamed jasmine rice.