Heat the oil in a large deep frying pan on medium heat. Add onion and cook for 5 mins or until softened. Add the curry paste and cook, stirring, for 30 seconds or until fragrant.
Add the stock and bring to a simmer. Add the sweet potato and cook, covered, for 10 mins or until almost tender.
Add the blue grenadier and beans, and cook, covered, for 5 mins or until fish is cooked through.
Add coconut milk, sugar, fish sauce and lime juice and cook for 1 min or until heated through.
Divide steamed jasmine rice among serving bowls and top with coriander leaves to serve.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.