Description
A rich and creamy Thai panang fish curry made with tender fish simmered in coconut milk and aromatic spices, delivering a perfectly balanced sweet and savory flavor.
Ingredients
Scale
- 500 grams white fish fillets, cut into chunks
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 4 kaffir lime leaves, finely sliced
- 3 garlic cloves, minced
- 2 fresh chili peppers, sliced
- 1 tablespoon vegetable oil
Instructions
- Heat a large pan over medium heat and add the vegetable oil.
- Add garlic and red curry paste, stir until fragrant.
- Pour in the coconut milk slowly while stirring to combine.
- Add fish pieces, fish sauce, palm sugar, and kaffir lime leaves.
- Let it simmer gently for 8 to 10 minutes until the fish is cooked through.
- Add sliced chili peppers and adjust seasoning if needed.
- Serve hot with rice and enjoy.
Notes
- Use fresh fish for best texture and flavor.
- Simmer gently to avoid breaking the fish.
- Taste and adjust seasoning before serving.
- Let the curry rest a few minutes before serving for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg