Spicy Coconut Fish Curry - cooking recipe

Ingredients

1 tbsp olive oil
2 None onions, thinly sliced
2 None kaffir lime leaves, thinly sliced
2 None small red chilies, thinly sliced
1/2 tbsp Madras curry powder or paste
3/4 cup fish stock or water
1 (9 oz) can light coconut milk
1 1/2 lb boneless white fish fillets, cut into 1 inch pieces
4 oz baby corn, sliced lengthwise
5 oz snow peas, trimmed
2 tsp brown sugar
1 tsp fish sauce
2 oz baby spinach
None None brown rice, to serve

Preparation

Heat oil in a large saucepan over high heat. Saute onions, lime leaves and chilies for 3-4 mins, until onions are tender.
Stir in curry powder and cook for 1 min, until fragrant. Mix fish stock and coconut milk. Bring to a simmer. Add fish and corn. Simmer, covered, for 2-3 mins.
Stir in snow peas, sugar and fish sauce. Simmer for 1 min.
Remove from heat and stir in spinach. Serve with brown rice.