500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes
2 tbs fish sauce
2 tbs lime juice
1 tbs grated palm sugar or brown sugar
5 green onions, thinly sliced
Thinly sliced red chilli, coriander leaves, lime wedges & steamed jasmine rice, to serve
1Heat wok over high heat until hot. Add 1 tablespoon oil and the mushrooms and stir-fry 2-3 minutes until light golden and tender. Remove mushrooms to a plate, cover to keep warm. Reduce heat to medium-high. Add the remaining oil with the onion and coriander root and cook, stirring for 2 minutes until onion is soft.
2Add curry paste and cook for 1 minute until fragrant. Stir in the coconut milk and stock. Bring to simmer; simmer for 5 minutes or until the sauce reduces slightly.
3Add the mushrooms and fish and simmer for 5 minutes. Combine the fish sauce, lime juice and sugar and stir into the curry with the green onions, cook a further 3 minutes until fish is cooked through.
4Top with chilli and coriander leaves, serve with lime wedges and rice.
Tip: Green curry paste can vary in heat, depending on the brand you buy. Add 4 tablespoons then taste the sauce at the end of step 2, adding more if required. Health tip - to reduce the fat content in this recipe use half the coconut milk and increase the stock or water by 200ml, low fat coconut milk will split when boiled.