Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don’t cut into slices, just bruise the flesh) and add to the pan.

Pour in the coconut milk, salt, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.

Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.

Finally, chop the coriander and basil leaves and stir in. Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!