Place onion, garlic and EVOO into TM bowl and chop 3 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
Add curry paste, coconut milk, water, chicken stock powder, fish sauce, coconut palm sugar, lime leaves and lemon grass and cook 10 min/100℃/Reverse/speed 2.
Add fish, tomatoes and peas and cook 3 min/100℃/Reverse/speed 2.
Allow the curry to sit in the TM bowl or transfer to an insulated serving bowl for around 10 minutes to allow flavours to infuse.
Serve over steamed rice or quinoa with plenty of coriander leaves on top and a slice of lime on the side.