A touch different than what I'm normally used to, but god damn it was tasty. Creamy because of the coconut milk and sweet due to the lemongrass. Love it, make this.

Sweet Fish Curry

14 oz Coconut milk
1/4 cup Thai red curry paste
1 tbsp minced lemongrass
1 tbsp fresh turmeric (1/2 tsp ground turmeric)
1 onion
2 cups sweet potato
1/2 cup chicken stock
1 3/4 lb white fish
3 cups chopped vegetables
1 cup frozen peas
3 cloves garlic
1 tbsp fish sauce (or lime juice)
6 kaffir lime leaves
handful of mint, cilantro, or basil
1 hot red chili

Put a pan over medium heat. Spoon the thick top layer of coconut milk into the pan along with the curry paste, lemongrass (minced), and turmeric and cook for 3 minutes. Add the onion and diced sweet potato and cook for 5 more minutes. Pour in the remaining coconut milk and chicken stock. Add the fish, chopped veggies, peas, and garlic.

Bring all to a gentle boil and simmer until the fish is cooked (5 minutes). Stir in the fish sauce (lime juice), kaffir lime leaves, herbs, and sliced chili. Serve in bowls over rice with a side of naan.