Spicy Coconut Fish Curry

• 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

1. Heat oil in a large saucepan over high heat. Saute onions, lime leaves and chilies for 3-4 mins, until onions are tender.
2. 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.
3. Stir in snow peas, sugar and fish sauce. Simmer for 1 min.
4. Remove from heat and stir in spinach. Serve with brown rice.

olive oil, onions, lime, red chilies, curry, fish stock, light coconut milk, boneless white fish, baby corn, snow peas, brown sugar, fish sauce, baby spinach, brown rice

Taken from recipes-plus.com/api/v2.0/recipes/36646 (may not work)