Red Curry Fish With Sweet Potato

6
Servings
15m
Prep Time
55m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (618.9 g)
  • Calories 507.2
  • Total Fat - 8.3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 98.9 mg
  • Sodium - 657.4 mg
  • Total Carbohydrate - 47.9 g
  • Dietary Fiber - 6.4 g
  • Sugars - 7.8 g
  • Protein - 58.6 g
  • Calcium - 193.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 45.4 mg
  • Thiamin - 0.3 mg

Step 1

To make sauce, combine all ingredients in a medium bowl and mix well.

Step 2

Place fish in a shallow dish. Pour over 1⁄2 cup of the sauce and refrigerate, covered.

Step 3

Cut potatoes into 2cm thick rounds and place in an oiled, large, non-stick roasting pan (base measuring 25cm x 33cm) in a single layer.

Step 4

Dissolve stock cube in water in a small, heatproof jug and pour over potatoes and then pour over the remaining coconut milk sauce.

Step 5

Cook in a hot oven (200C) for about 30 minutes, or until just tender and then remove pan and add beans and tomatoes and arrange fish in a single layer over potatoes, discarding any leftover sauce in dish that the fish were marinating in.

Step 6

Return pan to oven and cook for a further 25 minutes, or until fish is cooked through.

Step 7

Garnish with coriander and serve with rice.

Tips & Variations


No special items needed.

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