For a quick weeknight meal, try this easy seafood curry made with coconut milk, sweet potato and lime.
Ingredients
- 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) green prawns, peeled leaving tails intact, deveined
- 2 tablespoons lime juice
- 1/2 cup coriander leaves
- Lime wedges, to serve
Method
- Step 1Heat 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 2Add 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 3Sprinkle the curry with coriander leaves. Serve with lime wedges.
- High protein
- Low carb
- Lower gi
Nutrition
2210 kj
Energy
24g
Fat Total
14g
Saturated Fat
7g
Fibre
53g
Protein
1859mg
Sodium
21g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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