Sea bass, prawn and sweet potato green curry
September 22, 2015
Photo by Paula
Savory, sweet, spicy, all in just one bowl. —
coconut milk (do not shake the can)
green curry powder
large sweet potato, peeled and diced into small cubes
large (800g) sea bass, scaled and cut into fillets
prawns, peeled and deveined
fresh chilli, chopped
Small bunch of cilantro
basmati rice, to prepare according to package instructions
In This Recipe
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Scoop the cream at the top of the can of coconut milk and add it to a medium pot. Bring to a boil over medium heat. Stir in the curry powder and turn the heat down to low. Simmer for 3 to 5 minutes.
Add the rest of coconut milk and the vegetable stock and bring to a boil. Reduce the heat and add the sweet potato. Cook until tender, about 10 minutes.
Cut the the fish fillets into smaller pieces and season with a little salt. Add the fish and prawns to the pan and cook for about 5 minutes, stirring often.
Remove from heat. Allow to sit for 10 to 15 minutes before serving, as the curry becomes thicker and more flavorful with time. Garnish with fresh cilantro and chilli and serve hot with basmati rice.
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