Combine coconut milk, curry paste and fish oil, being careful because red curry paste is hot, use your discretion and personal taste for the amount-set aside
Wash and cut all veggies into bite sized pieces: Snow Peas can be left whole Mushrooms can be quartered Carrots can be sliced with a potato peeler Celery can be chopped into ½ inch pieces Asparagus spears can be cut into 1 inch lengths Zucchini can be cut into ¼ inch thick “half-moons” Onions can be cut in slices
Heat 2 tsp. sesame oil at a time in a hot wok
Add the vegetables, 1 SERVING AT A TIME, in this order: celery and onions: stir fry for 2 minutes, carrots and asparagus: stir fry for 2 minutes more, zucchini and mushrooms: stir fry for 2 minutes more and finally add snow peas and nuts: stir fry for 1 minute more
Add coconut sauce and stir until heated through, about 1 minute. Serve over cooked rice