Place a pan over a medium heat and add the coconut oil. When the oil is glossy, add the sweet potato to the pan and fry until softened and a little charred, 3-4 minutes. Stir occasionally.
Add the pineapple and cook for another 1-2 minutes. Season with salt and pepper.
Pour in the jar of Bay’s Kitchen Thai Massaman Stir-in Sauce, rinsing the jar out with a little water and adding that into the pan too. Cook for a couple of minutes, stirring to combine everything together.
Add the prawns and fish sauce and cook for another 3-4 minutes, or until the prawns turn from translucent to opaque and pink and are cooked throughout.
Divide the curry between two bowls, sprinkle with the spring onion tops, peanuts and coriander and serve with a wedge of lime.
Delicious with rice or gluten free naan bread.