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Dice scotch fillet, ginger and onion. Add to a bowl with shrimp paste, fish sauce, tamarind paste and coconut milk.
Mix all ingredients.
Heat a large pan and add contents of the bowl.
Cook for about 3 minutes and add peanut butter. Thoroughly work peanut butter into the mix and bring to the boil.
Add frozen veg mix and heat through.
Serve on a bed of steamed rice with some coriander as a garnish.
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