Sunday, 20 April 2014

Panang Fish Curry

I’m pretty much laughing in the face of any authenticity here: this is purely a Panang curry by virtue of the fact that I am using a Mae Ploy Panang curry paste. Well that and the fact that I have made this with fish whereas usually it is made with beef or chicken.

But anyway it is good all the same and as one of the milder Thai curries I personally think it is a good match with white fish and there is the added advantage that this can be thrown together in a little over ten minutes.

Panang Fish Curry
serves 3

265g white skinless fish fillets, cut into chunks
120g green beans, halved
160ml coconut cream
200ml stock
2 tbsp Panang (or red curry) paste
1 tbsp (20g) palm sugar
2 tbsp fish sauce
4 kaffir lime leaves, finely shredded
small handful, basil leaves
1 red chilli, sliced (reserve a few slivers for garnish)


Put half of the coconut cream into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out.

Add the Panang curry paste and fry for 1-2 minutes.

Once the paste is cooked add the stock and add the green beans and red chillis, cook for a couple of minutes so the beans are starting to be tender.

Add the fish and cook for a minute more before adding the rest of the coconut cream, the palm sugar, half the kaffir lime and the fish sauce.

Simmer for a minute or so until the fish is cooked through then stir in half the basil leaves.

Turn off the heat and serve garnished with shredded kaffir lime leaves, red chilli slivers, and basil leaves.

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