Stir-fried tilapia (fish) with shrimp paste and green beans (plaa nin pat sadtor)

Shrimp paste (gapi) is the true soul of Thai cooking, so don’t let the pungent aroma put you off and a little goes a very long way in adding real depth to the dish. Like all stir-fries, make sure you prepare all the ingredients before you fire up the wok because once you start cooking it’s all over in a flash.