A quick and easy recipe, perfect for the whole family. 


  • 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

  • ½ cup KRAFT Natural Smooth Peanut Butter

  • ½ 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 ½ cm thick rounds

  • 1 tablespoon lime juice

  • 80g bean shoots

  • Rice, for serving

  • Coriander, for garnish


  • 1.

    Heat the oil in a wok over medium heat, add onion and stir fry until softened slightly.

  • 2.

    Add curry paste, ginger, lime leaves and chilli and stir fry until aromatic.

  • 3.

    Add coconut milk, peanut butter, water, fish sauce and sugar and bring to the boil.

  • 4.

    Reduce heat and add fish and zucchini and simmer for 5 minutes or until fish is cooked through.

  • 5.

    Remove from heat and add lime juice and bean shoots and stir gently to combine.

  • 6.

    Serve with rice, garnished with coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 953kj
  • Fat Total 68g
  • Saturated Fat 33g
  • Protein 50g
  • Carbohydrate 48g
  • Sugar 20g
  • Sodium 860mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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