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.
Place fish in a shallow dish. Pour over ½ 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 fish 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.