Heat the peanut oil in a wok or pan over medium heat. Add the onion and stir frequently. Cook for one minute, until it begins to soften.
Add the spice and stir continuously. Add Birdseye Chilli for additional heat. Cook for two minutes, until fragrant and paste-like consistency.
Stir the cauliflower through the paste and cook for 5 minutes. Add the sweet potato and capsicum. Cook for an additional 5 minutes.
Add the soy sauce, fish sauce, coconut milk and stir through. Simmer for 15-20 minutes, until the sauce has thickened slightly and vegetables are tender-crisp. Stirring occasionally.
To serve, garnish with a generous sprinkling of fresh coriander leaves and a lime wedge.
