For a quick weeknight meal, try this easy seafood curry made with coconut milk, sweet potato and lime.
Ingredients
1 tablespoon vegetable oil
1 brown onion, finely chopped
350g sweet potato, peeled, cut into 2cm pieces
1/4 cup (75g) yellow curry paste or red curry paste
400ml can coconut milk
1 tablespoon fish sauce
250g cherry tomatoes, halved
700g firm white fish fillets, cut into 4cm pieces
16 (400g) Ocean foods green prawns, peeled leaving tails intact, deveined
2 tablespoons lime juice
1/2 cup coriander leaves
Lime wedges, to serve
Method
Step 1
Heat the oil in large saucepan or wok over medium-high heat. Add the onion and sweet potato and cook, stirring, for 5 mins or until onion softens.
Step 2
Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the coconut milk, fish sauce, tomato and fish. Bring to the boil. Reduce heat to medium-low and cook, uncovered, for 5 mins. Add the prawns and cook for 5 mins or until fish is cooked through. Stir in the lime juice. Taste and season with more lime juice and fish sauce, if desired.
Step 3
Sprinkle the curry with coriander leaves. Serve with lime wedges.