Set a large frying pan over medium high heat. Heat the oil and then add the garlic, ginger, lemongrass and curry paste. Stir fry for 2 minutes until fragrant. Add the coconut milk and vegetable stock and stir well to combine. Reduce the heat to a simmer and add the broccoli, snap peas, baby corn, lime zest & juice and sugar and stir to combine. Cook for 6 minutes to soften the veggies and thicken the sauce.

Serve the curry over rice noodles, top with a Fry’s Fish-style Fillet each, Garnish with mixed sprouts, chopped red chillies if using and fresh coriander. Serve with fresh lime wedges for squeezing over just before tucking in.