Panang Coconut Fish Curry with Rice

Panang Coconut Fish Curry with Rice

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 21, 2018.



  • 2 cups jasmine rice
  • 3 cups water


  • 600g market fish
  • 1 brown onion
  • 1 capsicum
  • 1 baby bok choy
  • ¼ red cabbage
  • ½ -1 pottle Panang curry paste
  • 400ml coconut milk
  • 1 Tbsp fish sauce

To Serve

  • 1 pack chopped peanuts


  1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prepare fish and veggies Pat fish dry and remove any remaining bones and scales. Cut into 4-5cm pieces and set aside. Thinly slice onion, capsicum and bok choy and thinly slice cabbage until you have about 2 cups worth. Set aside separately.
  3. Cook curry Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add Panang curry paste, capsicum and ½ tsp salt. Cook for a further 1-2 minutes, until fragrant. Add coconut milk and bring to a simmer.
  4. Add fish and cook for about 1 minute, making sure all fish is submerged. Stir through cabbage and bok choy and cook a further 1-2 minutes, until fish is just cooked through and veggies have softened. Remove from heat, add fish sauce and season to taste.
  5. To serve Spoon rice into bowls and top with curry and chopped peanuts.

Nutritional Information

Energy 2414 kj
577 kcal
Protein 36.4g
Carbohydrate 50.5g
Fat 25.7g