Preheat oven to 425°F / 220°C. Toss the sweet potato chunks with oil and salt. Spread on a lined baking tray and roast for 20–25 minutes, turning once, until browned at the edges but not completely soft. Set aside.

If your coconut is not already toasted, place shredded coconut in the Thermomix bowl. Cook: 8–10 min / 120°C / speed 1. Remove the measuring cup and watch near the end so it does not burn. It should be golden and fragrant. Then grind: 10 sec / speed 8. Scrape down and repeat if needed until finely ground. Set aside.

Add shallots, garlic, ginger, galangal, sliced lemongrass, chilies, candlenuts or macadamia nuts, spices, and 30 g water or coconut milk to the Thermomix bowl. Blend: 20 sec / speed 8. Scrape down. Blend again: 10–15 sec / speed 8.

Add 1 tbsp neutral oil. Cook: 10 min / 120°C / speed 1. Remove the measuring cup and place the simmering basket on top of the lid to reduce splatter. Scrape down. Cook again: 5 min / Varoma / speed 1.

Add coconut milk, water or stock, torn makrut lime leaves, bruised lemongrass stalk, tamarind paste, soy sauce, and sugar if using. Cook: 25 min / 100°C / reverse / speed spoon. Then cook: 10–15 min / Varoma / reverse / speed spoon.

Add roasted sweet potato and tofu, tempeh, or mushrooms if using. Cook: 8–10 min / 98°C / reverse / speed spoon.

Add the toasted ground coconut. Cook: 3–5 min / 98°C / reverse / speed spoon. Taste and adjust.