4 serves
20 m
15 m
To make Green Curry paste, place lemongrass, spring onion, chilli, garlic, ginger, coriander, soy sauce and fish sauce in a food processor or blender and blitz until a smooth paste forms. Set aside.
Heat oil in a large pan or wok over high heat. Cook onion, stirring for 2 minutes or until softened.
Add green curry paste, and cook for further 2 minutes or until fragrant.
Add zucchini, carrot, capsicum, asparagus, and snow peas and stir-fry for 30 seconds.
Add coconut milk and fish stock and bring to the boil and cook for 5 minutes. Add fish and simmer, for 3-5 minutes or until fish is cooked through and vegetables are tender.
Allow to cool. Freeze in an airtight container.
Once reheated, garnish with a lime wedge and fresh coriander before serving.