Penang fish curry

Готовим Fish Penang fish curry

Lose yourself in this fragrant, flavoursome Penang fish curry.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Wheat free
  1. 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.
  2. 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.

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400ml can coconut milk, unshaken
2 tbsp penang or Thai red curry paste
650g skinless firm white fish fillets , cut into 3cm pieces
1 1/2 tbsp fish sauce
3 tsp brown sugar
4 kaffir lime leaves, finely shredded
1/2 cup small fresh Thai basil leaves
1/4 cup small fresh mint leaves
Sliced long red chilli and steamed jasmine rice, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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