Paste

Combine all the ingredients in a blender or small processor & blend until it makes a smooth paste.

Curry

Heat a non-stick pan to a medium heat.  Spray with a little oil spray.

Saute the vegetables briefly, then add the curry paste & fry for a minute until fragrant - when the smell hits your nose, it's ready.

Add the coconut milk & turn the heat down to a gentle simmer.  Simmer for 10 minutes or so, stirring occasionally.

When the liquid has reduced a little, add the fish.  Stir to combine.

Add the fish sauce & sugar, taste & adjust to suit.  Add the peas & lime zest.  Cook just until the fish is cooked through, then remove from the heat.

Add the lime juice & garnish with mint or basil.

Servie with plain jasmine rice, though I really like it with brown rice, which has a nuttiness that really works nicely with the flavours in the curry.

Recipe kindly supplied by Niki Bezzant from New Zealand Healthy Food Guide.