Cook the rice following instruction and set aside.
Grate the shallots and apple. Dice the sweet potato.
In a bowl, dissolve the curry paste and coconut cream in the vegetable stock. Set aside.
In a blender, crush together the coriander and peanuts. Set aside.
In a frying pan, heat the coconut oil and throw in the grated shallots and apple. Sauté for 1-2mn until fragrant, then add sweet potato dices and stir well.
Add the curry-coconut-stock mix, reduce to low-medium heat and cook for 15-20mn until the liquid thickens to a cream and the sweet potato is tender.
Throw in the baby spinach and half of the coriander-peanuts mix. Stir well and add the Vegant Nuoc Mam for an umami taste.
Serve immediately and sprinkle coriander-peanuts on top!