1. Preheat oven to 180°C Cook sweet potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Mash until smooth. 2. Heat oil in a frying pan on medium-high heat. Sauté onion, garlic, ginger and carrot, stirring occasionally, for 3-4 minutes or until soft. 3. Add chicken and stir for 3-4 minutes or until browned. 4. Add curry paste and stir for 1 minute. 5. Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil. 6. Cook for 2-3 minutes or until mixture thickens slightly. Remove from heat. Add peas, coriander, lime juice and sugar, season to taste with salt and pepper. 7. Divide curry among four 250ml (1-cup) capacity ovenproof dishes. Place on a baking tray. Top with sweet potato. Bake for 15 minutes or until golden. Serve with steamed green vegetables (broccoli or beans would be good). ---------------------------------------------------------------------------
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