Fragrant yellow Latchet curry with snow peas
If making the curry paste from scratch, sauté onion in 1T oil until soft, 5 minutes. Add garlic and ginger for a further minute. Add remaining tablespoon of oil, ground spices, and fish sauce. Cook for 3-4 minutes or until fragrant. Add coriander stalks and blend into a fine curry paste.
In a deep sided frying pan sauté curry paste for 2 minutes. Add coconut milk and cook for a further 3 minutes.
Cut fish into 4cm cubes. Add to curry paste and coconut milk. Coat evenly and cook over a medium heat for 5 minutes. Add snow peas for a further 3 minutes. Taste and adjust seasoning. The sauce may need a pinch of sugar, extra fish sauce or a squeeze of lime juice.
Serve with cooked rice and garnish with fresh coriander leaves and lime wedges.