Step 1

Heat the oil over a medium-high heat in a wok or skillet. Add the onions and cook until soft.

Step 2

Add the garlic and ginger and stir for another 2 minutes.

Step 3

Add the curry paste. Stir well and cook for a few minutes.

Step 4

Stir in the coconut milk then add the fish sauce, sugar, lime juice and kaffir lime leaves. Allow to simmer for around 10 minutes for the flavours to infuse and the sauce to thicken.

Step 5

Add the beans and cook for 3 minutes.

Step 6

Add the red bell pepper and baby corn and cook for a further 2 minutes.

Step 7

Add the fish and cook for 3-5 minutes until just cooked through.

Step 8

Sprinkle with fresh coriander and serve with jasmine rice and lime wedges on the side.