Name: Thai Green Peanut and Fish Curry
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 tablespoon oil; 2 red onions, cut into wedges; 2 tablespoons green curry paste; 1 tablespoon finely grated root ginger; 4 kaffir lime leaves, spines discarded and finely shredded; 1 long red chilli, finely sliced; 2 cups fresh coconut milk; 1/2 cup The Good Nut Natural Peanut Butter Smooth; 1/2 cup water; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 500g firm white fish fillets, cut into 3cm cubes; 400-500g small zucchini, cut into 1/2 cm thick rounds; 1 tablespoon lime juice; 80g bean shoots; Rice, for serving; Coriander, for garnish

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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

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

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