June 03, 2016
Dinner, Main Dish, Curries,
Soups/Stews, Fish, Snapper, Shellfish, Shrimp, Vegetables, Sweet Potato/Yam, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"Love seafood and love curry and this is a recipe from one of our national supermarkets monthly magazine."
Heat oil in a large saucepan or wok over medium-high heat and add the onion and sweet potato and cook, stirring for 5 minutes or until onion softens.
Add the curry paste and cook, stirring, for 1 minutes or until fragrant and then add the coconut milk, fish sauce, tomato and fish and bring to the boil and then reduce heat to medium-low and cook uncovered, for minutes and then add the prawns and cook for 5 minutes or until fish is cooked through and then stir in the lime juice.
Taste and season with more lime juice and fish sauce, if desired.
Sprinkle the curry with the coriander leaves and serve with lime wedges.
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