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.
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
400ml can coconut milk
1∕3 cup Thai red curry paste
1∕3 cup finely chopped fresh coriander
1 tblsp fish sauce
To make sauce, combine all ingredients in a medium bowl. Mix well.
2 Place fish in a shallow dish. Pour over 1⁄2 cup of the sauce. Refrigerate, covered.
3 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.
4 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.
5 Return pan to oven. Cook for a further 25 minutes, or until fish is cooked through.
6 Garnish with coriander. Serve with rice.