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 tablespoon 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 teaspoons fish sauce
1 lime, rind finely grated, juiced, plus extra wedges, to serve
Fresh Thai basil leaves, to serve
Spray a large non-stick frying pan with oil. Place over medium-high heat. Add sweet potato, potato and onion. Cook, stirring, for 1-2 minutes. Add the garlic, ginger and turmeric. Season well and stir to coat.
Add stock and coconut milk. Bring almost to the boil. Reduce heat. Simmer, covered, for 10 minutes. Uncover and simmer for 5 minutes.
Add eggplant and zucchini. Simmer, covered, for 10 minutes or until eggplant is tender. Add fish, fish sauce, lime rind and juice. Simmer, covered, for 5 minutes or until fish is cooked through.
Divide curry among serving bowls. Top with basil. Serve with extra lime.
Full story Read Here : https://www.taste.com.au/recipes/healthy-lime-potato-coconut-curry-fish-recipe/5m2k96e9