Thai Fish Curry

• 1 tablespoon sesame oil
• 1 inch piece gingerroot, chopped
• 3 garlic cloves, chopped
• 1 red chili pepper, chopped
• 1 bunch fresh coriander
• 2 stalks lemongrass
• 2 (400 ml) coconut milk
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon palm sugar
• 8 kaffir lime leaves
• 250 g white fish, e.g. cod, chopped into bitesize chunks
• 200 g sugar snap peas
• 10 basil leaves
• 250 g Thai rice, cooked

1. 1. 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.
2. 2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.
3. 3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.
4. 4. Finally, chop the coriander and basil leaves and stir inches Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!
5. Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99.

sesame oil, gingerroot, garlic, red chili pepper, fresh coriander, stalks lemongrass, coconut milk, soy sauce, fish sauce, lime juice, palm sugar, lime, white fish, sugar snap peas, basil, rice

Taken from www.food.com/recipe/thai-fish-curry-519996 (may not work)