Step 1

Heat the coconut oil over medium heat in large pan. Add the onion and cook for around 5 minutes until soft.

Step 2

Next add the garlic and red curry paste and stir well. Add the sweet potatoes, chopped tomatoes, vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 to 35 minutes until the sweet potatoes are tender.

Step 3

In a small bowl, whisk together the peanut butter and coconut milk. Pour into the pan and stir well to combine.

Step 4

Remove from the heat, squeeze in lime juice, mix well and serve with the cooked rice. Garnish with the chopped peanuts and coriander.