- 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
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!
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Calories: 300kcal | Carbohydrates: 6g | Protein: 20g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 43mg | Sodium: 842mg | Potassium: 659mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 4mg