Friday night and another meal for one. White fish and sweet potato curry with coconut.
Even tho it’s just for me, I added a spritz of fresh lime juice and coriander sprinkles – because I’m worth it 🙂
Ingredients (makes 2 meals):
2 tablespoons coconut oil
1 onion, finely chopped
1 tablespoon mild curry paste (add more if you like it hot-hot)
8 Cherry toms, halved
300g Sweet potato, cut into 2cm cubes
300ml coconut milk
200g white fish (approx. 2-3 fillets), cut into large chunks
100g prawns (optional)
100g frozen peas
Heat the coconut oil in a large deep frying pan or wok over a low heat. Add the onion and cook for 5 minutes until softened. Stir in the curry paste and fry for just a few minutes. Add the tomatoes and sweet potato and toss together well. Tip in the coconut milk and the water. You want to just cover the sweet potato chunks, so add a little more water if you’re short. Bring to a simmer and cook for 8 minutes until the sauce is thickened and the sweet potato is almost tender. (if you want to freeze this ahead, do it at this point. When you want to eat, thaw the sauce then proceed).
Stir in the fish pieces, prawns and peas and cook for just 2-3 minutes. Serve with fresh lime wedges and coriander.