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Please note this recipe is also super delicious if you substitute fish and fish stock for chicken and chicken stock or tofu and vegetable stock (and an optional 2 tbsp vegetarian oyster sauce)!
If you would like to use chicken, just make sure you add it when you add the snow peas and broccoli!



  • 4 garlic cloves, chopped
  • 4 small green chillies, chopped
  • 2 tbs finely chopped ginger
  • 4 tbs Roogenic Anti-Inflammitea
  • 2 tbs sunflower oil
  • 2 brown onions, finely chopped
  • 10 curry leaves
  • 400ml can coconut milk
  • 1 cup (250ml) fish stock*
  • 150g snow peas
  • 1 cup of broccoli
  • 600g white fish (we used snapper)
  • Juice of 2 limes
  • Steamed basmati rice and coriander leaves, to serve

*Change stock favour according to the flavour curry you are making.



  1. Using a mortar and pestle, pound the garlic, chilli, ginger and Roogenic Anti-Inflammitea Tea into a paste.
  2. Heat oil in a deep frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add the Anti-Inflammitea curry paste, stirring, for 3-4 minutes until fragrant. Add curry leaves, coconut milk and stock, then bring to a simmer.
  3. Add snow peas and broccoli, stirring occasionally, for 10 minutes or until the liquid has slightly reduced. Add fish and cook for 4 minutes or until just cooked. Remove from heat. Season with lime juice and salt.
  4. Serve curry with rice, and top with coriander.