4 kaffir lime leaves, spines removed and finely shredded
1 1/2-2 tablespoons palm sugar
1 tablespoon lime juice
1 tablespoon fish sauce
Steamed jasmine rice, for serving
Coriander, for garnish
Method
HEAT the oil in a wok over medium heat, add onions and stir fry until softened slightly. Add ginger and curry paste and stir fry until aromatic
ADD PHILLY, coconut and stock and bring to the boil. Reduce heat and add fish, corn, beans, chilli and lime leaves and simmer for 5 minutes or until fish is cooked through
REMOVE from heat and add lime juice, fish sauce and palm sugar and stir gently to combine. Serve with steamed rice, garnished with coriander
