1/3 cup (100g) green curry paste
400ml can coconut cream
600g white fish fillets (such as basa or pink ling), coarsely chopped
125g pkt baby corn, sliced diagonally
200g snow peas, halved
Step 1Heat a wok over high heat. Add the curry paste and cook, stirring, for 1 min or until aromatic.
Step 2Add the coconut cream. Bring to the boil. Reduce heat to medium-low. Add fish and baby corn and cook for 2 mins or until fish is just cooked through.
Step 3Add snow peas and cook for 1 min or until bright green and tender crisp.
SERVE WITH – coriander leaves and lime wedges
SEAFOOD SWAP- For an easy twist, try making this curry with 600g peeled raw prawns or chopped salmon fillets.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Coles