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  1. Home
  2. fish and seafood

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 - by Barbara Northwood
  • 24 Jul 2018
Red Curry Fish with Sweet Potato
Prep: 20 Minutes - Cook: 55 Minutes - Easy - Serves 6
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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

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

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

  • curry recipe
  • fish and seafood
Barbara Northwood
Barbara Northwood
Barbara 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.

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