Quick Thai-style fish, snow pea and broccoli curry rice-noodle bowl

Tam West

Ingredients

35 g	Palm sugar, crushed or grated
4 cloves	Garlic, sliced
1 pinch	Chilli flakes, large
40 g	Ginger, peeled and sliced
¼ tsp	Ground turmeric
2 Tbsp	Fish sauce
1 Tbsp	Japanese soy sauce, naturally brewed
1 Tbsp	Vegetable oil
425 ml	Coconut milk (Main)
2	Kaffir lime leaves
150 g	Broccolini, (also called sweet stem broccoli) stalk ends trimmed off, stems halved and florets halved lengthways (Main)
200 g	Snow peas, stalk ends cut off
700 g	White fish, a firm variety, cut into 4cm pieces
15 ml	Fresh lime juice
1 small handful	Coriander leaves
300 g	Wide rice noodles, boiled in plenty of water for about 5 minutes or until tender to the bite, drained, rinsed under hot water, ready when the curry is ready (Main)

Directions

1. Put the sugar, garlic, chilli flakes, ginger, turmeric, fish sauce and soy sauce into a small food processor and process until smooth. This is the curry paste. Reserve.
2. Heat the oil in a deep frying pan or wok over moderate heat, add the curry paste and stir-fry 2 minutes, being careful it doesn't burn. Add the kaffir lime leaves andcoconut milk, mix well and simmer 5 minutes.
3. Drop the broccoli into a saucepan of boiling water and boil gently for 3 minutes.
4. Add the snow peas, mix well and drain.
5. Add the fish to the coconut milk mixture and simmer 4 minutes or until the fish is just cooked.
6. Add the vegetables and bring back to the boil.
7. Remove from the heat and stir in the lime juice.
8. Serve in bowls on the warm rice noodles with the coriander sprinkled on top.