Name: Thai Fish Curry With Sugar Snap Peas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon sesame oil; 1 inch ginger (chopped); 3 cloves garlic (chopped); 2 red chillies (chopped); 20 grams fresh coriander; 2 sticks lemongrass; 800 ml coconut milk; 1 teaspoon salt; 2 tablespoons fish sauce; 1 teaspoon palm sugar; 8 kaffir lime leaves; 400 grams white fish (e.g. cod, chopped into bitesize chunks); 200 grams sugar snap peas; 10 basil leaves; 500 grams thai jasmine rice (cooked)

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This Thai fish curry is a quick and easy flavour sensation that you will want to make time and time again – like I do!

Coriander and ginger are two of my favourite flavours, and so Thai food is one of my favourite cuisines.

This curry is one of my favourites. It’s sweet, spicy, salty and sour, and warms you up after a long, cold day.

I love cooking with fish because it is so quick to cook and so this recipe is perfect when you want something packed full of flavour but simple to make.

This curry will serve 4 and takes 20 minutes to cook.

The Ingredients

Sesame oil – I love to start of the cooking with sesame oil for that gentle nutty flavour, but you could switch for vegetable oil.
Ginger, garlic, red chillies, coriander, lemongrass – the base for the curry. We use the stalks of the coriander at the start and the leaves at the end, so it is all used. You can up or reduce the amount of chilli, according to your tastes.
Coconut milk – full fat is best for the flavour.
Salt, fish sauce, lime leaves, palm sugar – these four items, when added into the sauce, give it the salty, sour, sweet notes.
White fish – any white fish will work. You can use it straight from frozen too – just cut into bite size chunks and add straight into the sauce.
Sugar snap peas – for that fresh sweetness! You could switch for ordinary frozen peas, if you like.
Basil – you won’t believe the difference some basil will make to this dish!
Thai jasmine rice– or any white rice.

Top Tips

Get ahead This curry freezes well – add all of the ingredients apart from the sugar snap peas and transfer to the freezer for up to three months. When you’re ready to heat, cook gently on the hob until simmering then add the peas just before serving over rice.
Making the base This curry base is simply made by chopping the ingredients. You could blend the garlic, chilli, ginger and coriander stalks, but you don’t need a blender to make this recipe.
Cooking the ginger, garlic and chilli Cook very gently for the first stage – it needs very little time to get fragrant and you want to avoid the ginger, garlic and chilli burning – that will make the curry bitter.
Simmering the curry Be careful when simmering the curry – coconut milk can split if you boil it and that will alter the texture and look of your curry (though it’ll still taste great). If it starts bubbling too much, just turn the heat down.