IN­GRE­DI­ENTS

Port Douglas & Mossman Gazette - - SPORT -

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

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