Serves 6
Preparation: 30 | Cooking: 15

Ingredients:
2tbsp peanut oil
2 tsp Spencer chopped garlic
2 shallots, sliced
1 small carrot, sliced
2 stalks lemongrass, white part only, finely chopped
2 small red chillies, deseeded & finely chopped
2 tsp Spencers mild Indian curry powder
1 cup (250mL) coconut milk
1 cup (250mL) water
1 tbsp fish sauce
750g white fish e.g. snapper or blue eye, cut into 6cm pieces
750g raw king or banana prawns, peeled and deveined
300g sugar snap peas
½ cup Thai basil leaves
Spencers Basmati rice, steamed
lime wedges

1. Heat oil in a large pan or wok and sauté garlic, shallots and carrot for 2-3 minutes. Add lemongrass, chilli and curry powder and fry for a further minute.
2. Add coconut milk, water and fish sauce and bring to a gentle boil. Add fish pieces and cook for 3 minutes until just cooked through.
3. Top with prawns and snowpeas and cook until prawns change colour and are cooked through.
4. Serve with basmati rice and lime wedges.