Boil 1 cup of water and add the roughly chopped lemon grass.

Simmer for 5 minutes.

Switch off, drain the broth and set aside.

Heat a kadai over a low flame with 2 teaspoons of coconut oil and add the cubed sweet potatoes.

Add salt, turmeric powder and sprinkle 1 tablespoon lemon grass water (stir and adjust water to cook the sweet potato till it's fork tender) and set aside.

Heat a pan/kadai with remaining coconut oil.

Add the sliced onions and keep stirring till they turn transparent.

Add the ground spice paste and the lemongrass broth.

Cover the pan and simmer for 5 minutes.

Add the sweet potatoes and the red Thai curry paste.

Mix well and add the coconut milk.

Let the gravy cook over low flame for another 5 minutes, add salt and switch off.

Garnish with peanuts and cilantro.

Serve with steaming hot rice.