The first job is to chop your onion, red or white will work fine. Add the chopped onion to the pan with the oil and start frying over a medium high heat.

Peel and chop your sweet potato into 1.5 cm chunks. Add to the pan with the onion and fry for a further 5 minutes.

After 5 mins add the green Thai curry paste to the pan and stir well. Once it is well mixed add the spring greens and stir again

Next add 700 ml of vegetable stock and the rice. Cover the pan, bring it to the boil and simmer over a low heat for about 15 minutes.

While the soup is cooking you can chop your spring onions and collect the remaining ingredients (coconut milk, lime, fish sauce)

After 15 minutes the rice and vegetables should be well cooked. Add the remaining ingredients, stir well and warm through.