This traditional Thai curry makes a delightful dinner. With peanut butter, a medley of Asian spices and coconut milk, this recipe is absolutely mouth-watering.
HEAT the oil in a wok over medium heat, add onion and stir fry until softened slightly. Add paste, ginger, lime leaves and chilli and stir fry until aromatic
ADD coconut milk, peanut butter, water, fish sauce and sugar and bring to the boil. Reduce heat and add fish and zucchini and simmer for 5 minutes or until fish is cooked through
REMOVE from heat and add lime juice and bean shoots and stir gently to combine. Serve with rice, garnished with coriander
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