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Heat the oil in a large deep frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 mins or until soft and golden. Add the tomato and cook, stirring, for 2 mins or until just tender. Stir in the curry paste, coconut milk and stock.
Add the sweet potato. Bring to a simmer. Partially cover and cook, stirring occasionally, for 10 mins or until the sweet potato is tender. Add the fish and beans and gently stir to combine. Cook, stirring occasionally, for a further 5 mins or until fish is cooked through.
Divide the rice and curry among serving bowls to serve. Serve with coriander sprigs and lime wedges Swap me use any firm fish fillets you like, such as barramundi or salmon.