Description
A rich and creamy Thai-inspired fish curry made with tender white fish, full-fat coconut milk, Panang curry paste, bell pepper, and fragrant kaffir lime leaves.
Ingredients
Scale
- 1 1/2 pounds white fish fillets, cut into large chunks
- 2 cans full-fat coconut milk, 13.5 ounces each
- 3 tablespoons Panang curry paste
- 1 tablespoon neutral oil
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 medium red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 4 kaffir lime leaves, torn
- 1 tablespoon lime juice
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh cilantro, chopped
- Jasmine rice, for serving
Instructions
- Heat a large skillet or saute pan over medium heat for about 1 minute.
- Measure the coconut milk, curry paste, fish sauce, and brown sugar. Slice the onion and red bell pepper, tear the kaffir lime leaves, and cut the fish into large chunks.
- Add the oil to the warm pan. Stir in the Panang curry paste and cook for 1 to 2 minutes until fragrant.
- Add the onion and red bell pepper, then cook for 3 minutes until starting to soften. Pour in the coconut milk and stir in the fish sauce, brown sugar, and kaffir lime leaves. Bring to a gentle simmer.
- Add the fish pieces carefully into the simmering sauce. Cook for 6 to 8 minutes, spooning sauce over the fish occasionally, until the fish is opaque and flakes easily.
- Turn off the heat and stir in the lime juice, basil, and cilantro. Taste and adjust if needed.
- Serve hot over jasmine rice.
Notes
- This dish pairs well with jasmine rice.
- Adjust the spice level by adding more or less curry paste.
- Fresh herbs enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 22g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 80mg
Keywords: Thai Panang Fish Curry