INGREDIENTS

• 1 cup coconut cream
• 2 stalks lemongrass bruised with back of knife (optional)
• 3 Kaffir Lime Leaves
• 2 tbsp Life’s Good Chiang Mai Paste (Add Chiang Mai Paste to Cart)
• 300g firm fleshed white fish - deboned and chopped into large pieces
• 2 long red chilli finely sliced
• 1/2 tbsp palm sugar
• 1-2 tbsp fish sauce (to taste)
• 1/2 cup stock
• 1 cup coconut milk (additional to above mentioned coconut cream)
• 1/2 cup snow peas sliced in half diagonally
• lime wedges to serve

METHOD / DIRECTIONS

1. Place coconut cream in heavy based pan with lemongrass stalks and kaffir lime leaves. Bring to boil.
2. Add Life's Good Chiang Mai Paste and stir until incorporated.
3. Add fish pieces, chilli, clam sugar, & fish sauce.
4. Simmer gently for 5 minutes before adding stock & coconut milk.
5. Simmer gently for an additional 5 minutes until fish pieces are cooked through.
6. Just before serving add snow peas so they are incorporated but still maintain their fantastic crunch.
7. Serve with jasmine rice & lime wedges.