Name: Red Curry Fish with Sweet Potato
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 6 x 250g thick, boneless white fish fillets; 2 x 500g sweet potatoes, peeled; 1 chicken stock cube (10g), crumbled; 1 cup boiling water; 350g green beans, trimmed; 250g punnet cherry tomatoes, halved; Fresh coriander leaves, to garnish; Steamed white rice, to serve; SAUCE; 400ml can coconut milk; 1∕3 cup Thai red curry paste; 1∕3 cup finely chopped fresh coriander; 1 tblsp fish sauce

Red Curry Fish with Sweet Potato

Red curry paste can even be relaced with green or yellow if preferred – making this a versatile weeknight option

Serves 6

Prep

20M

Cook

55M

Total

1H 15M

Depending on the thickness of the fish, the cooking time will vary. It’s cooked when it flakes easily using a fork. Red curry paste can be replaced with green or yellow, if preferred.

Ingredients

6 x 250g thick, boneless white fish fillets

2 x 500g sweet potatoes, peeled

1 chicken stock cube (10g), crumbled

1 cup boiling water

350g green beans, trimmed

250g punnet cherry tomatoes, halved

Fresh coriander leaves, to garnish

Steamed white rice, to serve

SAUCE

400ml can coconut milk

1∕3 cup Thai red curry paste

1∕3 cup finely chopped fresh coriander

1 tblsp fish sauce

Method

To make sauce, combine all ingredients in a medium bowl. Mix well.

Place fish in a shallow dish. Pour over 1⁄2 cup of the sauce. Refrigerate, covered.

Cut potatoes into 2cm thick rounds. Place in an oiled, large, non-stick roasting pan (base measuring 25cm x 33cm) in a single layer. Dissolve stock cube in water in a small, heatproof jug. Pour over potatoes. Then pour over remaining sauce.

Cook in a hot oven (200C) for about 30 minutes, or until just tender. Remove pan. Add beans and tomatoes. Arrange sh in a single layer over potatoes, discarding any leftover sauce in dish.

Return pan to oven. Cook for a further 25 minutes, or until fish is cooked through.

Garnish with coriander. Serve with rice.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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