Panang Fish and Vegetable Curry

Panang Fish and Vegetable Curry

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 10, 2017.
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Start your week with this creamy fish curry, yum!

Ingredients

Rice

  • 1½ cups jasmine rice
  • 2¼ cups water

Panang Fish and Vegetable Curry

  • 1 tablespoon oil
  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • ½−1 tablespoon Panang curry paste
  • 1 head broccoli, cut into small florets and stalk diced 1cm
  • 2 carrots, peeled, halved lengthways and sliced 0.5cm on an angle
  • 1 can coconut milk (shake well before opening)
  • 1 cup chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 450g fish fillets
  • Juice of ½ lemon

Steps

  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat oil in a large pot on low-medium heat. Cook onion, garlic, ginger and curry paste until onion begins to soften, 2–3 minutes. Stir constantly to ensure paste does not catch on bottom of pot.
  3. Add broccoli and carrots and cook a further 1 minute. Add coconut milk, stock, fish sauce and sugar. Simmer for about 3 minutes, until vegetables are almost tender.
  4. Pat fish dry with paper towels, remove any remaining scales or bones and cut into 3cm pieces.
  5. Add fish to curry and stir gently to combine. Simmer on low heat for 3–4 minutes, or until fish is just cooked through. Stir through lemon juice. Add extra fish sauce, brown sugar and lemon juice to taste, if required.
  6. To serve, serve ¾ cup cooked rice per person into bowls and top with Panang fish and vegetable curry.

Nutritional Information

Energy 2552 kj
610 kcal
Protein 31.9g
Carbohydrate 64.5g
Fat 24.8g