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Heat the oil in a wok over high heat. Add onion and stir-fry for 2 mins or until lightly browned. Add curry paste and stir-fry for 1 min or until fragrant.
Stir in coconut cream and bring to the boil. Reduce heat to medium low. Add fish and snow peas. Cook, gently stirring occasionally, for 5 mins or until the fish and snow peas are just cooked through. Remove from heat. Stir in lime juice, sugar and fish sauce. Season with more lime juice, sugar or fish sauce, if desired.
Divide the curry among serving bowls. Sprinkle with coriander leaves. Serve with steamed rice and lime wedges.