Steam or blanch the broccoli until al dente, then rinse with cold water.
Dry the broccoli and lightly char in a very hot pan and set aside.
Heat the coconut oil in a large wok or frying pan and brown the sweet potato cubes.
Add the onion and fry for 2 to 3 minutes, then add the curry paste and stir well. Add the garlic, ginger and pepper and stir gently.
Next, add the coconut milk, stock and lemongrass and bring to a gentle simmer for around 10 minutes.
Add the broccoli to the pan and season with a pinch of salt.
Split the curry between four plates, sprinkle with the lime juice over the plates, and scatter over the fresh coriander.
Serve with fragrant Thai rice.
Our thanks to American Sweet Potato for providing this recipe
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