If you’re not a fish person, then you can use chicken instead, just cut it into thin strips so it will cook quickly. And if you err on the vegetarian side of life, then you can cook off some mushrooms with the onions before you add the coconut milk and it will be just as tasty.
Heat the oil in a large, thick-bottomed pan and add the onion.
Cook until just browned over medium heat (usually around 8 minutes).
Add the dried spices, garlic, ginger and 1 tbsp of water.
Stir and add another tbsp of water if it looks like it’s burning.
Add the fish to the pan and stir fry for a few minutes.
Pour over the coconut milk, bring to a gentle simmer, cover and cook for 10 minutes.
Add the sugar snap peas and lime juice to the pan and cook for another 5 minutes .
Serve with your choice of rice (we like fragrant jasmine).