In a small food processor or blender, add chilli, garlic, oil, lemongrass, curry powder and turmeric and blend until a paste forms.
Heat a large non-stick wok on medium-high heat. Add the curry paste and cook for 1 minute or until fragrant.
Add sweet potato, stock and water. Simmer, stirring occasionally, for 10 minutes or until the sweet potato is tender.
Reduce heat to medium and add fish, beans, zucchini and coconut milk. Simmer, stirring occasionally, for 10-15 minutes, until the fish is cooked through and the vegetables are tender.
