Panang Coconut Fish Curry with Rice

Panang Coconut Fish Curry with Rice

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 21, 2018.



  • 1 pack jasmine rice
  • 1½ cups water


  • 300g market fish
  • ½ brown onion
  • 1 capsicum
  • 1 baby bok choy
  • 1 carrot
  • ½-1 pack Panang curry paste
  • 200ml coconut milk
  • ¼ cup vegetable stock or water
  • 2 tsp fish sauce

To Serve

  • ½ lemon
  • 1 bunch coriander, chopped
  • 40g chopped peanuts

Have Handy

  • oil
  • chilli flakes


  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. Prep 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 cut carrot in half lengthways then thinly slice.
  3. Cook curry Heat a drizzle of oil in a large pot on medium-high heat. Cook onion for 2-3 minutes, until softened. Add Panang curry paste, capsicum and carrot. Cook a further 2 minutes, until fragrant. Add coconut milk and stock/water and bring to a simmer.
  4. Add fish and cook for about 1 minute. Stir through bok choy and cook a further 1-2 minutes, until fish is just cooked through and veggies have softened. Remove from heat and stir through fish sauce. Cut lemon into wedges.
  5. Serve rice topped with curry, coriander, peanuts, chilli flakes and a lemon wedge.

Nutritional Information

Energy 2612 kj
624 kcal
Protein 35.7g
Carbohydrate 52.4g
Fat 30.8g