Gather your ingredients and preheat your oven to 220°C/200°C fan/gas.
Put the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
While the sweet potato cooks, simmer the rice in a saucepan with seasoning and the boiling water for 20-25 mins.
Heat a large pan on medium-high heat with a drizzle of oil. When hot, add the red curry paste, ginger and half of the chilli to the pan, mix to combine for one minute. Then pour in the coconut milk, crumble in the vegetable stock and water. Add in the red pepper and simmer until the sauce is reduced slightly and the pepper is starting to soften, 4-5 mins.
Add the pak choi and half of the peanuts to the pan and cook until the pak choi softens slightly, 2-3 mins. Season to your taste with salt and pepper. Add a splash of water if the sauce is looking too thick.
Spoon the ginger and peanut curry into bowls and fan the cooked sweet potato slices on top. Serve with the rice, sprinkle over the remaining chilli, peanuts and garnish with the coriander.