Penang Fish Curry

A stunning Thai-inspired curry using white fish fillets, coconut cream, and fragrant lemongrass, finished with crisp fried shallots and herbs.

Dinner Fish Seafood Gluten Free Curry Thai

Estimated Nutrition

Calories

627.5

kcal / serving

3765 kcal total

Carbs

17.5g

per serving

105 g total

Fat

47.5g

per serving

285 g total

Protein

37g

per serving

222 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

or soft light brown sugar

CondimentsSauces

tbsp

Thai Yellow Curry Paste

or red curry paste

tbsp

Thai Fish Sauce

to taste

Dairy

320

Coconut Cream

two 160g cans

Liquids

400

Coconut Milk

one can

NutsSeeds

stalk

Lemongrass

half and bruised

piece

Kaffir Lime Leaf

fresh, rinsed

piece

Black Pepper

ground, to taste

handful

Coriander

leaves only

handful

Thai Basil

roughly torn; or normal basil

OilsFats

tbsp

Sunflower Oil

Seafood

White Fish Fillet

skinless, such as hake, pollack or whiting

Vegetables

piece

Thai Shallot

peeled and finely sliced; or 8 ordinary shallots

150

Pea Aubergines

washed well; or green beans

piece

Red Pepper

seeds removed, cut into 3cm chunks

piece

Yellow Pepper

seeds removed, cut into 3cm chunks

200

Mangetout

trimmed and rinsed

Method

Top with crispy shallots, coriander, and basil then serve immediately with rice.

Stir-fry shallots in oil over medium-high heat until golden-brown and drain on paper.

Cook coconut cream and curry paste for one minute then stir in coconut milk and 100ml water.

Add bruised lemongrass stalks, lime leaves, fish sauce, and sugar to the simmering liquid.

Simmer pea aubergines for eight minutes before adding peppers for a further five minutes.

Adjust the seasoning with extra fish sauce to balance salt, sour, and sweet flavors.

Add 3cm fish chunks and mangetout to the sauce and cook for five minutes until flaking.

Ensure fish is opaque and sauce is creamy adding water if the sauce becomes too thick.