Description
A rich and creamy Thai Panang fish curry made with tender white fish simmered in a flavorful coconut red curry sauce, balanced with hints of citrus and spice.
Ingredients
Scale
- 500 grams white fish fillets
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 4 kaffir lime leaves
- 1 red chili, thinly sliced
- 1 tablespoon vegetable oil
Instructions
- Heat a pan over medium heat and add the vegetable oil.
- Add the red curry paste and cook for 1 to 2 minutes until fragrant.
- Pour in half of the coconut milk and stir to combine with the curry paste.
- Add the fish fillets, kaffir lime leaves, and remaining coconut milk.
- Simmer gently for 10 to 12 minutes until the fish is cooked through and tender.
- Stir in the fish sauce and palm sugar, mixing well.
- Garnish with sliced red chili and serve warm.
Notes
- Use fresh fish for the best flavor and texture.
- Do not overcook the fish to keep it tender.
- Adjust the spice level by adding more or less curry paste.
- Serve with jasmine rice for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 55mg
Keywords: Thai curry, Panang curry, fish curry, coconut curry, easy Thai recipe