Heat a medium saucepan and add the curry paste. Cook, while stirring, for 1 minute or until fragrant. Add the lentils, bay leaves, onion, and sweet potato, ginger and chicken stock. Bring to the boil and reduce the heat to low.
Or until the sweet potato is cooked. Season with salt and black pepper.
Place the cooked rice on 4 serving plates, spoon over the curry and scatter with coriander leaves.