Peel and cut the sweet potatoes into approximately 1 cm × 1 cm cubes.
Finely chop the onion into small pieces.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and sauté until it starts to soften and turn lightly golden. Add the sweet potato cubes and stir to combine.
Add the salt and honey, mix well, and sauté for 2–3 minutes, allowing the sweet potatoes to absorb the flavours.
In a small bowl or jug, combine the coconut milk, water, and curry paste. Stir well until the curry paste has fully dissolved into the liquid.
Pour the coconut milk mixture into the pan with the sautéed onion and sweet potatoes. Stir gently and cook over medium heat for another 3 minutes.
Cover the pan, reduce the heat to low, and cook for a further 10–12 minutes, or until the sweet potatoes are tender but still hold their shape. Avoid overcooking, as you want the cubes to remain intact rather than becoming mushy.
