Easy seafood curry

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


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.