- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Lose yourself in this fragrant, flavoursome 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
- 1 1/2 tablespoons fish sauce
- 3 teaspoons 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, to serve
- Steamed jasmine rice, to serve
Method
- Step 1Heat 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.
- Step 2Add 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.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1418 kj
Energy
22g
Fat Total
16g
Saturated Fat
2g
Fibre
28g
Protein
88mg
Cholesterol
1249.93mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Cooking the top layer of the coconut milk first is called “cracking”, and brings out maximum flavour from the curry paste.
- Author: Abi Ulgiati
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
