Thai Green Curry with fish and veg

By: Gavin Porter

3 cans of sardines in oil (drain and reserve the oil)
1-2 tablespoons green curry paste
1 can coconut milk (400 ml)
1 tablespoon kecap manis (sweet soy sauce)
1-2 tablespoons fish sauce (to taste)
1-2 tablespoons palm sugar (to taste)
3 cup mixed vegetables: broccoli florets, sliced carrots, snap peas, and sliced shallots
2-3 kaffir lime leaves (optional)
1 tablespoon oil (use the reserved sardine oil)
Cooked jasmine rice, for serving

Heat the oil: In a large pan or wok, heat the reserved sardine oil over medium heat. Add a tablespoon of regular oil if needed.
Cook the curry paste: Add the green curry paste and stir-fry for a minute or until it becomes fragrant.
Add the coconut milk: Slowly pour in the coconut milk, stirring well to combine with the curry paste. Bring it to a gentle simmer.
Season: Stir in the kecap manis, fish sauce, and palm sugar. Adjust the quantities to taste.
Add vegetables: Add the broccoli, carrots, snap peas, shallots, and kaffir lime leaves (if using). Cook until the vegetables are tender.
Add sardines: Gently add the sardines to the curry and cook for another 2-3 minutes, allowing the flavours to meld together.
Serve: Serve the curry over cooked jasmine rice and enjoy the unique blend of flavours