Summary

Ingredients

• 1 bunch spring onions, rings
• 2 red peppers, diced
• 1 tablespoon oil
• 2 tablespoon lime juice
• 1 tablespoon sugar, brown
• 600 g fish fillet (s)
• 1 jar bamboo shoot (s)
• 2 tablespoon curry paste, green
• 1 can coconut milk
• 4 tablespoon fish sauce
• possibly kaffir lime leaves
• 0.5 ½ bunch coriander greens

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Instructions

1. Fry the vegetables for 2 minutes. Add the curry paste, coconut milk, bamboo shoots, fish sauce, lime juice, sugar and lime leaves and simmer for 5 minutes over a mild heat. Wash the fish fillet, cut into bite-sized pieces, add to the sauce and cover for 5 minutes.
2. Serve with basmati.