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Penang fish curry
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
Lose yourself in this fragrant, flavourful Penang fish curry.
Ingredients
- 400ml can coconut milk, unshaken
- 2 tablespoons penang or Thai red curry paste
- 650g skinless firm white fish fillets (such as ling or barramundi), cut into 3cm pieces
- 1½ tablespoons fish sauce
- 3 teaspoons brown sugar
- 4 kaffir lime leaves, finely shredded
- ½ cup small fresh Thai basil leaves
- ¼ cup small fresh mint leaves
- Sliced long red chilli and steamed jasmine rice, to serve
Instructions
- Heat a wok over medium heat. Spoon thick top layer of coconut milk into wok. Add curry paste. Stir-fry for 3 to 5 minutes or until oil separates and floats to the top.
- Add fish. Turn to coat. Add remaining coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked through. Stir in fish sauce and sugar. Cook for 1 minute. Stir in lime leaves, basil and mint. Top with chilli. Serve with rice.
Notes
Cooking the top layer of the coconut milk first is called "cracking", and brings out maximum flavour from the curry paste.
