This curry comes together pretty quickly, so have everything cut and ready before you start. You can make the paste ahead and store it in the fridge for months, or just use a good store-bought green curry paste.
1stalk lemongrass,white and light green parts, minced
Lots of green chilessee below
2tablespoonspeanut or coconut oil
1white onion,sliced thin
6ouncessnow or sugar snap peas
4tablespoonsgreen curry paste
2tablespoonspalm or brown sugar
1 ½poundsskinless,boneless fish, cut in chunks
Some chopped red chilies for color
½cupThai basil leaves
To make the curry paste, put everything in a food processor and buzz to combine. A word on the chiles, however. They give you a lot of the color in the paste, so you will want a fair number. I’ve made this with about ½ cup of roughly chopped green Thai chiles and it’s fantastic, but very hot. If your heat tolerance isn’t quite there yet, use a similar amount of Anaheims, serranos or jalapenos. Typically, you will need to add around ¼ cup of water for the paste to come together fully. As I mention in the headnotes, this can be made well in advance.
To make the curry, heat the coconut oil in a pan over medium-high heat and sauté the onions until slightly browned on the edges, about 6 to 8 minutes. Add the snow peas, curry paste, coconut milk, sugar and fish sauce and mix well. Simmer this gently for 5 minutes. Add 1 cup of water or coconut water, the fish and red chiles into the pan and simmer another 5 minutes. Turn off the heat, mix in the Thai basil and serve over jasmine rice.