Ling and Snow Pea Green Curry

1 1/4 cups jasmine rice
2 tsp peanut oil
1 medium brown onion, chopped finely
3 small green chillies, sliced thinly
1/4 cup green curry paste
1 2/3 cups lite coconut milk
4 ling fillets, chopped coarsely
200g snow peas, halved
4 green onions, sliced thinly

1. Cook rice in large saucepan of boiling water, uncovered, until tender; drain, cover to keep warm
2. Meanwhile, heat oil in a large saucepan, cook brown onion, chilli and curry paste, stirring until onion softens. Stir in coconut milk, and bring to boil. Add fish and reduce heat.
3. Simmer uncovered for 5 mins before adding snow peas and green onion. Stir gently until veges are tender
3. Sprinkle with coriander and serve with rice.