Fragrant yellow Latchet curry with snow peas


Preparation time

Cooking time


200g / 1 packet Ferguson Australia Latchet
1/2 bunch fresh coriander
300ml coconut milk
150g snow peas
1-2 cups cooked rice

Curry paste (or use 3T yellow curry paste)
2T vegetable oil
1/2 brown onion finely chopped
2 garlic cloves crushed
20g ginger grated
1t curry powder
1t turmeric
1t cumin powder
1t coriander seeds crushed
1T fish sauce
1 lime

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.