This is a wonderful recipe and tastes gorgeous I tagged this one to make for a game I play and I am so glad I did it was wonderful. I made with the ingredients stated without changing anything apart from the amounts of certain things. I served ours in pineapple halves for pretty presentation. I am the first to review this recipe but see the original and to check out more great recipes by this chef please click here. I will list the amount changes I made below.

Ingredients

450g Sweet potatoes, peeled and diced
1 Large onion, chopped
1 Garlic clove, crushed (I added 4 garlic cloves)
1 Inch piece fresh ginger, grated
1 Red chili pepper or green chili pepper, de-seeded and chopped (I added some seeds for heat)
1/4 Teaspoon ground cumin (I added 1 teaspoon)
1/4 Teaspoon ground coriander (I added 1 Teaspoon)
1/4 Teaspoon ground allspice
2 Tablespoons coconut cream (I added 200ml and cut back on the water)
570ml Water (I only added 370ml)
120g Peeled prawns (I added 250g)
120g Chicory lettuce, shredded
225g Bok choy, shredded
1 Tablespoon dark brown sugar
2 Tablespoons lime juice
Salt
Desiccated coconut, to sprinkle

Method

1. In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.

2. Bring to the boil and simmer until the potato is almost tender.

3. Add the prawns, chicory and chinese leaves. Simmer for 4 – 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.

4. Add the sugar and lime juice, and season to taste.

Serve sprinkled with the dessicated coconut.

All photos taken by me unless otherwise stated.