Panang Curry
Thai panang curry (also spelled penang like the northern Malaysian state) is a warm, rich red curry with flavor notes from Malaysia, Burma, and India. The list of ingredients for the paste is long, but without this breadth and variety your dish would lack the rich, complex flavor it is renowned for. Traditionally, this curry would be simmered over a wood fire but we find that a stovetop does the job perfectly!.
- Dish Type: Main
- Serves: 2
- Preparation time: 15 mins
- Cooking time: 25 mins
- Difficulty: Easy
- Cuisine type: Thai
Ingredients
Your FFT Fish & Sauce kit will include:
- 350g Chunky Diced Fish
- 100g pouch of Panang Curry Paste
Further ingredients required to make this recipe:
100g peanuts 15g sesame oil 400g coconut milk 4g lime leaves 30g light brown sugar 30g thai fish sauce 150g thai rice 2 spring onions
Method
1 Heat oil & toast peanuts till golden, add the panang paste and cook out for 5 minutes. 2 Meanwhile, bring the rice to the boil in 300ml of water with 1 lime leaf and a pinch of salt. Stir once and leave to simmer till all water is absorbed, then add the sliced onion. 3 Once the paste is cooked, add 400g of coconut milk and the light brown sugar and bring to a simmer for 6 minutes. 4 Add the diced white fish and poach for about 4 minutes, till the fish is tender. 5 Serve in a bowl with the rice and chopped coriander.
Nutrition per serving
- Per Portion 937kcal / 3895kj
- Fat 60.0g
- Saturates 18.0g
- Carbs 34.0g
- Sugars 6.4g
- Protein 56.0g
- Salt 0.97g
