panang pie mix

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

Allergens

  • Fish
  • Nuts
  • Sulphites

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