Heat a medium pot over medium heat. Add 1 tbsp coconut oil, chicken thighs, and onion. Cook for 2–3 minutes until lightly browned.
Stir in the Ozzie Island Curry and sweet potato, cooking for another 2–3 minutes.
Pour in the coconut milk and lime juice, then bring to a gentle boil.
Reduce the heat and let it simmer for 30–45 minutes, or until the sweet potato is tender. Stir occasionally and add a splash of water if it looks too thick.
Taste and season as needed.
Serve with your favorite rice and top with fresh coriander and/or snow peas.
