A delightful tropical dish combining prawns, sweet potatoes, and a creamy coconut sauce.
Peel and dice the sweet potatoes into bite-sized pieces.
Cut the sweet potatoes evenly to ensure they cook at the same rate.
Chop the onion, garlic, and ginger finely.
Use a sharp knife to make chopping easier and safer.
In a large saucepan, heat a small amount of oil and sauté the onion, garlic, and ginger until fragrant.
Cook on medium heat to avoid burning the garlic.
Add the sweet potatoes, chili pepper, cumin, coriander, and allspice to the saucepan. Stir well to coat the sweet potatoes with the spices.
Stir continuously to evenly distribute the spices.
Pour in the coconut cream and water. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender.
Cover the saucepan to speed up the cooking process.
Add the prawns and bok choy to the saucepan. Simmer for an additional 5 minutes until the prawns are cooked and the bok choy is tender.
Avoid overcooking the prawns to keep them tender.
Stir in the brown sugar and lime juice. Adjust seasoning with salt to taste.
Taste the dish before adding more salt to avoid over-seasoning.
Serve the dish hot, garnished with fresh herbs if desired.
Serve with a side of rice or bread to complement the flavors.
