Sweet potato green Thai curry

I've been sitting at my laptop for about fifteen minutes now, writing and deleting various descriptives of green Thai curry. I feel that herein lies the true description of my love for it; that I cannot possibly put it into coherent sentences. The profound depth and intensity of my green Thai curry feels is also a dire insight into my love life/distinct lack thereof, but that's a story for another time, ie after a few wines and in a journal that I will subsequently burn or drown through fierce embarrassment. 

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INGREDIENTS

2 medium sweet potatoes, chopped
2-3 teaspoons green Thai curry paste (Mae Ploy is my must have)
40g ginger, grated (pls don't make me specify fresh)
1/2 grated kaffir lime
2 cans of coconut milk (I accidentally used one coconut cream, life did not end)
Juice of 1/2 large lime, or a whole small one
1 teaspoon brown sugar
2 tablespoons natural smooth peanut butter
1 bunch of bok choi (by bunch I mean the little bundle of 3 you get at the shops, can't think of a more succinct way of saying it) 
Sriracha, to taste
Coriander, lime and chilli, to serve
Peanut oil, for cooking
Salt and pepper

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METHOD

1. In a large pot, add a good glug of peanut oil and turn the pot on to a medium heat. Add the green Thai curry paste, ginger (you can add some garlic too if you fancy) and cubed sweet potatoes, and stir intermittently for about 10 minutes, or until the cubes have begun to cook through. 
2. Add the grated kaffir lime, brown sugar, and stir through. Follow this up with the coconut milk, peanut butter, salt and pepper and lime juice, and stir well. Pop a lid on, turn to a low-medium heat and allow to cook for 15-20 minutes, or until the sweet potato is completely cooked. Try not to stir it too often or the cubes will become mush. Delicious mush, but mush all the same. You can add some tofu here if you fancy beefing it up, if you'll excuse the terminology. Add the bok choi and half the bunch of coriander, and cook for another five or so minutes, until they're cooked. 
3. Divide into four bowls, and serve with extra coriander, chilli and lime wedges. 

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