Thai Panang Fish Curry

Ingredients

• 2 garlic (large cloves)
• 0.5 brown onion (diced)
• 2 tbsp Thai Penang curry paste
• 1 tbsp lemongrass paste (heaped)
• 400 ml light coconut milk (1 tin)
• 1 tbsp fish sauce
• 1 tsp coconut sugar
• 2 tbsp lime juice (divided)
• 250 g white fish fillets (thick fillets, such as barramundi)
• 2 cup jasmine rice (cooked)
• 1 red pepper (small, thinly sliced)
• 1.5 cup green beans (trimmed and chopped)
• 2 tbsp roasted peanuts
• fresh coriander (for garnish)
• chili oil (for garnish)

Steps

1. 1

   In a blender, add the light coconut milk, Thai Penang curry paste, garlic cloves, diced brown onion, lemongrass paste, fish sauce, and coconut sugar.

2. 2

   Blend the mixture for 20 seconds until smooth.

3. 3

   In a deep pan, spread out the cooked jasmine rice in an even layer.

4. 4

   Top the rice with the sliced red pepper and chopped green beans.

5. 5

   Place the white fish fillets on top of the vegetables.

6. 6

   Pour the blended curry sauce over the fish, vegetables, and rice.

7. 7

   Cover the pan with a lid and simmer on medium heat for 8-10 minutes until the fish is cooked through. Note that cook time will depend on the thickness of your fish.

8. 8

   Finish the dish by squeezing the fresh lime juice over the top.

9. 9

   Top the fish with plenty of fresh coriander, a drizzle of chili oil, and the roasted peanuts before serving.

Notes

The author suggests using barramundi for the white fish fillets. Ensure the fish is thick enough to withstand the 8-10 minute simmer without falling apart completely.

Nutrition per serving

• main
• one-pot
• seafood
• dairy-free
• Thai
• quick-dinner
• healthy