EASY SEAFOOD CURRY

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,

2 tablespoons lime juice;1/2 cup coriander leaves

Lime wedges, to serve. and cook, stirring, for 5 mins or until onion softens. Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the coconut milk, fish sauce, tomato and fish. Bring to the boil. Reduce heat to medium-low and cook, uncovered, for 5 mins.

Add the prawns and cook for 5 mins or until fish is cooked through. Stir in the lime juice. Taste and season with more lime juice and fish sauce, if desired.