Malaysian prawn and sweet potato curry

Instructions

1 Heat the olive oil in a large saucepan over medium heat. Cook onion, stirring, for about 5 minutes, or until softened. Add the curry paste and cook, stirring, for 2 minutes, or until fragrant. Add the tomatoes and cook, stirring, for 2 minutes.

2 Add coconut milk, stock and sweet potato and bring to the boil. Reduce heat and simmer, covered, for about 10 minutes, or until potato is just tender. Add prawns and beans and simmer, uncovered, for 5 minutes, or until beans are tender and prawns are just cooked through.

3 Serve the Malaysian curry on steamed cauliflower rice, with lime wedges and sprinkled with coriander leaves.