Panang Coconut Fish Curry

Panang Coconut Fish Curry

Ready in 25 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 25, 2019.


Fish Curry

  • 1 pack market fish
  • 1 brown onion, finely diced
  • 1/2-1 Tbsp panang curry paste
  • 1 pack curry spices
  • 400ml coconut milk
  • 1/4 cup chicken stock
  • 250g frozen peas
  • 1 tomato, diced 1cm
  • 1 baby bok choy, thinly sliced


  • 1 pack vermicelli noodles, string removed

To Serve

  • 1 pack chopped peanuts
  • Pinch of garlic chilli blend (optional, adults)


  1. Bring a full kettle to the boil. Prep all fish curry ingredients. Pat fish dry and remove any scales or bones. Cut into 4cm pieces.
  2. Cook vermicelli. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands. Leave to soak for 5 minutes then drain. Drizzle with a little sesame oil to prevent sticking and use scissors to cut in a few places to make them easier to eat. Keep warm.
  3. Meanwhile, cook curry. Heat a drizzle of oil in a large, deep fry-pan on medium heat. Cook onion, curry paste (add to suit heat preference), curry spices and 1/2 tsp salt, for 3-4 minutes, stirring, until onion begins to soften.
  4. Add coconut milk, stock and peas, bring to a simmer and cook for 1 minute. Add fish, bring back to a simmer and cook for 1 minute, making sure all fish is submerged.
  5. Finish curry. Add tomato and bok choy to fish and cook a further 1-2 minutes, or until fish is just cooked through and veggies have softened. Remove from heat and season to taste with fish sauce or soy sauce.
  6. Serve noodles with fish curry, peanuts and a pinch of garlic chilli blend.

Nutritional Information

Energy 2774 kj
663 kcal
Protein 37.3g
Carbohydrate 64.1g
Fat 27.9g