Penang fish curry

Lose yourself in this fragrant, flavoursome Penang fish curry.

Recipe «Penang fish curry» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.