Fish and snow-pea curry

Heat 1 tbsp vegetable oil in a wok and add 3 tbsp green curry paste (or to taste). Stir over low heat for 2-3 minutes or until aromatic. Add 1 large carrot (thinly sliced), 270ml can coconut milk, 1 cup chicken stock and 1 tbsp fish sauce. Stir and simmer over low heat for 3-4 minutes. Add 650g firm white fish fillets (cut into bite-sized pieces) and simmer for 2-3 minutes. Add 150g snow peas (trimmed) and simmer for 1 minute or until fish is just cooked. Sprinkle with coriander leaves and serve with steamed jasmine rice.