Created by ImPat on September 23, 2018
Step 1: In a large saucepan, heat oil on high and cook onion, lime leaves and chilli for 3 to 4 minutes until onion is tender and then stir in curry paste and cook 1 minute until fragrant.
Step 2: Add coconut milk and stock and bring to a simmer and then add fish, stirring and reduce heat to low and simmer, covered for 2 to 3 minutes.
Step 3: Stir in peas, sugar and sauce and simmer for a further 1 minute.
Step 4: Remove from heat and stir in spinach through and serve with steamed rice, coriander sprigs and lime wedges.