Maybe your new favorite bean dish:
Red Fish Curry Gäng Ped Plaah
Preparation about 35 min
Cut Victoria perch fillet into pieces about 2×2 cm. Rinse and aptrop shrimp, drain bamboo shoots. Cut beans and scallions into 1 cm pieces. Fold kaffir lemon leaves a few times. Heat oil in a frying pan or possibly a wok and fry the curry paste in it. Add 100 ml of the coconut milk. Add beans, onions and bamboo shoots and fry briefly. Add the remaining coconut milk and lemon leaves and bring to a boil. Reduce the temperature. Add the fish and shrimp to the sauce and cook for 5-10 minutes. Do not stir the fish, so that it does not fall apart. Season with the fish sauce and sugar and add the basil leaves. Remove the kaffir lemon leaves before serving.