In a large pot, add the paste and leeks to the heated oil and saute until soft and glossy.
Add the sweet potato/butternut, stock and 1/2 the coconut milk, stir well, cover and simmer for 30-40 minutes or until soft.
Add the remaining coconut milk and 3/4 of the coriander and blend with a hand blender or food processor until smooth.
Season with some fish or soy sauce and garnish with coriander.
* Use yellow paste for mild and red if you like it HOT!
*You could use onions instead, but I love the subtle flavour of leeks.
Reprinted with permission of Bits of Carey.
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