INGREDIENTS
2 tsp. peanut oil
2 red onions, cut into wedges
1/3 cup Thai yellow curry paste
10 oz. coconut cream
1 lb. white fish fillets, cut into 1.5” pieces
10 oz. snow peas, ends trimmed, halved diagonally
2 Tbsp. lime juice
1 Tbsp. brown sugar
2 tsp. fish sauce
1/2 cup cilantro leaves
Steamed jasmine rice, to serve
Lime wedges, to serve
DIRECTIONS
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 minute 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 minutes 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 cilantro leaves. Serve with steamed rice and lime wedges.
