Anyhoo, I digress, you are going to love this one. I suppose a more traditional Thai curry would have pea eggplant, but these are not easy to find in my neighborhood, and so they didn't make the cut! But if you can find them, by all means, toss them in with the coconut gravy step as they need a little longer cooking time than the fish. Enjoy.
Place onion, garlic and EVOO into Thermomix 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 Thermomix 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.