Ingredients
1 tbsp vegetable oil
90g Thai green curry paste
400g can coconut milk
500ml of stock, vegetable or chicken
2-4 tbsp fish sauce
2-4 tsp sugar or palm sugar
80g baby corn, sliced at an angle in either 2 or 3 depending on how large it is
80g sugar snap peas
100g pak choy, the larger leaves chopped at the stalk ends, smaller leaves left whole
200g cod cut into bite size pieces
100g Vermicelli rice noodles
1 lime, juiced
7g Thai basil, finely chopped (optional - rather leave out than replace with ordinary basil)
1 red chilli, sliced

Method
Heat the oil in a wok on a low heat and when hot, add the paste.  Stir and cook until all of the lovely aromas come off.  Increase the heat to medium and stir through your coconut milk.  Add 2 tbsps of the fish sauce and palm sugar as well as your stock, stir and heat for 5 minutes until very hot but not boiling (you don’t want the coconut milk to split).

Meanwhile put your noodles into a heat proof bowl and cover with boiling water.  Depending on the brand you pick this will take 3-10 minutes.  Just leave in the hot water until you are happy with how they feel.

Add the vegetables to the curry pot and cook for 2 minutes then reduce the heat to medium low and add your cod pieces, put the lid on your pan and cook for 5 minutes until the cod flakes.

Drain your noodles and put into your serving bowl.

Add the lime juice and taste, adjust with the remaining fish sauce and palm sugar until you are happy with the balance.  Add the Thai basil if and stir through.  Pour over your noodles and top with the fresh chilli.