1. Add the olive/coconut oil to a large saucepan with the curry paste and fry until fragrant. Add ginger and garlic and cook for another minute before adding the macadamia nut butter and stock and bring to a simmer.
2. Add the mushrooms and cook for 3-4 minutes.
3. Add the remaining ingredients, except the lime juice, nuts and coriander, and cook for a further 5 minutes. The remove the saucepan from the heat.
4. Stir through the lime juice, check for seasoning (add extra fish or soya sauce if necessary), and then serve immediately in bowls with a sprinkling of roasted macadamia nuts and the fresh coriander.