Thai green fish and vegetable curry

To make Green Curry paste, place lemongrass, spring onion, chilli, garlic,
ginger, coriander, soy sauce and fish sauce in a food processor or blender
and blitz until a smooth paste forms. Set aside.

Heat oil in a large pan or wok over high heat. Cook onion, stirring for 2
minutes or until softened.

Add green curry paste, and cook for further 2 minutes or until fragrant.

Add zucchini, carrot, capsicum, asparagus, and snow peas and stir-fry for
30 seconds.

Add coconut milk and fish stock and bring to the boil and cook for 5
minutes. Add fish and simmer, for 3-5 minutes or until fish is cooked
through and vegetables are tender.

Garnish with a lime wedge and fresh coriander before serving.

If freezing, allow to cool. Freeze in an airtight container.