Enjoy the aromatics and spices from this delectable Thai Curry
Heat wok on stovetop over medium-high heat for 3 minutes
Place the thick, creamy top part of the coconut milk and curry paste into the hot Wok. Cook for 3-5 minutes, stirring until oil appears on top of mixture.
Add sugar, fish sauce, tamarind, stock and remaining coconut milk, bring to the boil. Continue to cook over medium heat for 5 minutes.
Add lime leaves and fish, and cook for 3-5 minutes or until fish is white and cooked.
Adjust seasoning with more palm sugar, fish sauce and tamarind if neccesary.
Garnish with coriander and jasmine rice.
Start with a small amount of curry paste in case it is too hot.