Swai sweet potato and green bean curry

Swai is a white fish that has a flavor very similar to cod, but a slightly firmer texture, which makes it ideal for recipes like this one that need a little more time on the stove.  

This delicious fragrant curry is super easy to make and very healthy – ticking off 3 of your 5 a day in one swoop. Give it a go for a family dinner midweek, or make a batch to freeze for easy lunches.  

1. Heat a large sauté pan until medium hot. Add the oil and onions and cook for 3-4 minutes, stirring occasionally, until just softened.  
2. Stir in the Thai red curry paste and cook for another 2 minutes then add the chopped chili and coconut milk, fish and soy sauce.  
3. Bring to a simmer, then add the sweet potato, cover with a lid and simmer for 8 minutes until the sweet potato is just tender.  
4. Add the green beans and swai and stir carefully until combined. Return to a simmer, cover with a lid and simmer for 5 minutes until the fish is cooked through and the vegetables are tender.  
5. Stir in the lime zest and juice and half the coriander.  
6. Divide between serving bowls, top with the last of the coriander and sliced chili. Serve with the rice.