Dinner ideas

Panang fish curry

panang fish curry




Place coconut milk, paste, sauce, sugar and lime leaves in wok; simmer, stirring, about 15 minutes or until mixture reduces by a third.


Meanwhile, heat oil in large frying pan; cook seafood, in batches, until just changed in colour. Drain on absorbent paper.


Add beans and seafood to curry mixture; cook, uncovered, stirring occasionally, about 5 minutes or until beans are just tender and seafood is cooked as desired.


Serve curry sprinkled with basil, nuts and sliced chilli.

Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine how hot it makes the final dish and to suit your spice level tolerance. Makrut lime leaves, aromatic leaves of a citrus tree, are used similarly to bay leaves or curry leaves. They are available from Asian food stores.


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