Healthy Lime Potato Coconut Curry Fish Recipe

Ingredients

• 450g sweet potato, peeled, cut into 2cm pieces
• 350g kipfler potatoes, peeled, cut into 2cm pieces
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated fresh ginger
• 3 teasoons finely grated fresh turmeric
• 275ml salt-reduced vegetable stock
• 250ml (1 cup) light coconut milk
• 2 slender eggplants, sliced
• 2 zucchini, sliced into rounds
• 600g thick white fish (such as ling), cut into 3cm pieces
• 2 tsp fish sauce
• 1 lime, rind finely grated, juiced, plus extra wedges, to serve
• fresh thai basil leaves, to serve

Method

1. Spray a large non-stick frying pan with oil. Place over medium-high heat. Add sweet potato (450g sweet potato, peeled, cut into 2cm pieces), potato (350g kipfler potatoes, peeled, cut into 2cm pieces) and onion (1 large onion, chopped). Cook, stirring, for 1-2 minutes. Add the garlic (2 garlic cloves, crushed), ginger (1 tbsp finely grated fresh ginger) and turmeric (3 teasoons finely grated fresh turmeric). Season well and stir to coat.
2. Add stock (275ml salt-reduced vegetable stock) and coconut milk (250ml (1 cup) light coconut milk). Bring almost to the boil. Reduce heat. Simmer, covered, for 10 minutes. Uncover and simmer for 5 minutes.
3. Add eggplant (2 slender eggplants, sliced) and zucchini (2 zucchini, sliced into rounds). Simmer, covered, for 10 minutes or until eggplant is tender. Add fish (600g thick white fish (such as ling), cut into 3cm pieces), fish sauce (2 tsp fish sauce), lime rind (1 lime, rind finely grated, juiced, plus extra wedges, to serve) and juice. Simmer, covered, for 5 minutes or until fish is cooked through.
4. Divide curry among serving bowls. Top with basil (Fresh Thai basil leaves, to serve). Serve with extra lime.