Ingredients:
500g white fish fillets, cut into 4cm pieces
300g snow peas
2 teaspoons peanut oil
2 red onions cut into wedges
1/3 cup (100g) Thai yellow curry paste
270ml coconut cream
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoon fish sauce
1/2 cup coriander leaves
Method:
Heat the oil in a wok over high heat. Add onion and stir-fry for 2 mins or until lightly browned. Add curry paste and stir-fry for 1 min or until fragrant.
Stir in coconut cream and bring to the boil. Reduce heat to medium low. Add fish and snow peas. Cook, gently stirring occasionally, for 5 mins or until the fish and snow peas are just cooked through.
Remove from heat. Stir in lime juice, sugar and fish sauce. Season with more lime juice, sugar or fish sauce, if desired.
Divide the curry among serving bowls. Sprinkle with coriander leaves. Serve with steamed rice and lime wedges.
