Peel and roughly chop the lemongrass, galangal, garlic and shallots.

Peel and cut the sweet potato to 2 cm cubes.

Skin, bone and cut the fish to 2 cm slices.

Shell and de-vein the prawns.

Slice the pak choi.

Trim and finely slice the spring onions.

Destem and finely chop the coriander.

Connect the Blender attachment to the hand blender.

Fit the blade to the chopper attachment.

Add lemongrass, galangal, garlic, shallots, lime leaves, turmeric, vinegar, sugar, chilli, water into the beaker.

Use the Turbo function to process the mixture until smooth.

Add oil to the wok.

Heat over a medium heat.

Add the curry paste to the wok.

Stir until combined.

Cook over a medium heat for 3 minutes.

Add potato to the wok.

Cook for 5 minutes.

Add coconut milk, stock into the wok.

Simmer for 15 minutes stirring every so often.

Add salt, fish, prawns into the wok.

Cook for 7 minutes or until the fish is white and the prawns are pink and curled.

Remove from the heat.

Add pak choi into the wok.

Fit the lid to the wok.

Leave to steam for 3 minutes.

Serve.

Garnish with the spring onions and coriander, serve with brown rice.