For a quick weeknight meal, try this easy seafood curry made with coconut milk, sweet potato and lime.
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
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.
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.
Sprinkle the curry with coriander leaves. Serve with lime wedges.