Don’t be confused by the seemingly Malay name of this Thai dish – Panang is also spelt Phanaeng in Thailand, and although the origins of the dish are unclear, it was likely introduced by Malay traders to Thailand in the 16th century.
This famous curry does share attributes with Malaysian curries and has a rich, creamy and silky texture from its predominantly peanut base, enhanced by beautiful fresh flavours from lime leaves, lemongrass and galangal.
Our recipe here – which can be tasted at Pasadena this Saturday August 9 from 11.30-1.00pm – gives you all these beautiful flavours and textures, but is incredibly simple and quick thanks to the locally produced Thai Panang Curry Paste from The Origin of Taste who make premium curry pastes and sauces in the Adelaide Hills.
Thai Panang is great with chicken, pork or a firm fish including the ling you can taste at Pasadena this saturday.
Thai Panang Fish Curry
INGREDIENTS: SERVES 2
300g ling fish fillets or other firm fleshed fish (cubed)
150ml coconut milk
1 tsp fish sauce
½ tsp grated ginger
½ shallot finely chopped
½ red capsicum (thinly sliced)
½ punnet cherry tomatoes (halved)
Pantry – ½ cup water
½ lemon (juiced)
1 tsp brown sugar
INSTRUCTIONS:
1 heat a drizzle of oil in a pot on medium heat.
2 fry shallot, ginger, curry paste and 1 tbsp coconut milk for 2 mins until shallot begins to soften. Add remaining coconut milk, water, capsicum, fish sauce and sugar. Reduce heat to low and simmer for 2 mins.
3 add fish and cherry tomatoes and gently stir to combine. Bring to a simmer, reduce heat to very low and simmer until fish is just cooked through. Add lemon juice and stir through.
4 serve with jasmine rice and steamed greens.
