Heat a wok over a medium heat and drizzle with some coconut or sunflower oil then add the curry paste and the peanut butter. Stir-fry for 30 seconds to allow the flavours to infuse.
Add the shallot, red pepper and pack choi and chilli. Cook for 1 minutes or so.
Add the coconut milk, tamari, fish sauce, kaffir lime leave and bring to simmer.
Add the fish pieces and coat in the curry.
bring to the boil. Reduce the heat to medium-low and simmer for 5-8 minutes or until fish is just cooked through.
Remove from the heat and sprinkle some basil and mint.
Serve with some steaming jasmine or basmati rice and enjoy!