Image by Julie Crespel
Ingredients (12)
- 165ml can coconut milk
- 1/3 cup Thai green curry paste
- 1 tbsp brown sugar
- 4 x 200g boneless blue grenadier fish fillets
- 2 thin gold sweet potatoes, cut into 1cm slices
- 3 crème gold potatoes, 1cut into 1cm slices
- 1 bunch kale, stems trimmed
- 2 limes, thinly sliced
- 1 bunch fresh coriander, leaves picked
- 1/4 cup peanut oil
- 2 tbsp lime juice
- 1 long red chilli, seeded, finely chopped
Method
- Step 1 Preheat oven to 200C. Line a large baking tray with sides with baking paper.
- Step 2 Combine coconut milk, curry paste and sugar in a bowl. Add fish. Turn to coat.
- Step 3 Place potatoes on prepared tray. Bake for 10 minutes. Place kale, fish and lime slices on vegetables. Drizzle vegetables with any remaining coconut mixture in bowl. Bake for a further 15 minutes or until fish is just cooked through and vegetables are tender.
- Step 4 Meanwhile, process coriander and oil to a paste. Transfer to a bowl. Stir in lime juice and chilli. Season.
- Step 5 Drizzle fish mixture with coriander mixture. Serve.