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Penang fish curry
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Indulge in a savory Penang fish curry bursting with fragrant flavors.
Ingredients:
- 400ml can coconut milk, unshaken
- 56.00 gm penang or Thai red curry paste
- 650g skinless firm white fish fillets (such as ling or barramundi), cut into 3cm pieces
- 36.60 gm fish sauce
- 12.00 gm brown sugar
- 4 makrut lime leaves, finely shredded
- 125.00 ml small fresh Thai basil leaves
- 62.50 ml small fresh mint leaves
- Sliced long red chilli, to serve
- Steamed jasmine rice, to serve
Instructions:
- 1. Preheat a wok over medium heat and add the thick top layer of coconut milk. Stir in the curry paste and cook for 3 to 5 minutes until the oil rises to the surface.
- Coat the fish in coconut milk and bring to a boil. Simmer until fish is cooked, then stir in fish sauce and sugar. Cook for 1 minute before adding lime leaves, basil, and mint. Serve with a sprinkle of chili alongside rice.
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