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Penang fish curry

by wiki
10 April, 2019
in Dinner
0
Penang fish curry
Penang fish curry
  • 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 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.
  • Step 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.
  • 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

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