In a long, cast iron pot, heat coconut oil and add garlic, fresh turmeric, turmeric powder, lemongrass, lime leaves and ginger. Stir for a while, for about 2-3 minutes, and then pour the broth and coconut milk. Add broccoli, carrots, sugar snap peas and 2 chilli sliced. We cook another 2 minutes. Then gently put the fish and shrimp fillets so that they are slightly submerged. We don’t mix the curry anymore, we can gently move the pot. Cook for 5-7 minutes. Season with fish sauce.
Serve the curry with rice. Before serving, decorate with chives, chili, sesame seeds and coriander. If the sauce seems too thick enough, you can thicken it with water and potato flour.