Cod Thai Panang Curry
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!
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Cod Thai Panang Curry
Ingredients
- 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
Instructions
Preparation
- Slice the red chillies and finely chop the kaffir lime leaves
Cooking Method
- 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!
