Preparation time: 5 minutes

Cooking time: Under 30 minutes

Dehydrated palm sugar is easily obtainable in Asian groceries. You simply have to bring it quickly to a boil with a little water to form a thick syrup similar to fresh palm sugar (substitute white or brown granulated sugar, halving the quantities; or maple syrup, doubling the quantities.)

1. Cut the fish into small cubes and the gnoa leaves or Swiss chard greens into thin strips.
2. In a wok or skillet, heat the cooking oil; add the Khmer curry paste and let color lightly.
3. Add the fish and greens; sauté until the greens have given off their water. Add the coconut milk; season (with palm sugar and fish sauce) and return to the boil for a moment. Serve immediately.