Cod Thai Panang Curry
Thai Panang curry goes so beautifully with fish and seafood. This is why I love to cook a delicious fillet of cod in a lovely rich sauce such as Panang. I cooked this meal for a family gathering as we had some youngsters there too. You could use that red curry paste instead of Thai Panang paste if you prefer a spicy savoury curry over a sweeter curry.
But now that the kids are back to school, forget about fish finger Fridays and try this cod Thai Panang curry instead. I promise that they will be asking for more!
If you cooking this recipe, please do take pictures and tag us @maejumsamunprai on social media, we would love to share! If you liked this recipe go ahead and check out our other ones such as king prawn Thai Panang curry! If you enjoyed this cod Thai Panang curry recipe, please rate this post and subscribe for updates of new Thai recipes!
Cod Thai Panang Curry
This delicious Cod in Thai Panang sauce has a mild spice level. It's suitable for everyone to enjoy!
- 35 g Mae Jum Panang Curry Paste
- 400 g Cod Fillet
- 10 g Red chilli
- 5-6 Kaffir Lime leaves
- 400 ml coconut milk (Do not shake )
- 2 tbsp Olive oil
- 2 tbsp Fish sauce
- 1 tbsp palm sugar
Preparation
Slice the red chillies and finely chop the kaffir lime leaves
Cooking Method
Add the oil and Panang Curry Paste into a large saucepan, bring to a moderate heat and blend till smooth.
Add the fish sauce and palm sugar to taste.
Add the top thick creamy layer of the coconut milk and let it cook for 5 minutes
Add the rest of the coconut milk and bring to a light boil
Place the Cod into the large saucepan, cook each side of the Cod for 3 minutes each.
Turn off the heat and add the red chillies and kaffir lime leaves on top. Serve with rice, noodles or potatoes. Enjoy!
Add Mae Jum Thai Panang Curry Paste to your basket!
[product columns="2" id="555"]
