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Penang Fish Curry

A stunning Thai-inspired curry using white fish fillets, coconut cream, and fragrant lemongrass, finished with crisp fried shallots and herbs.

DinnerFishSeafoodGluten FreeCurryThai
Estimated Nutrition
Calories
627.5
kcal / serving
3765 kcal total
Carbs
17.5g
per serving
105 g total
Fat
47.5g
per serving
285 g total
Protein
37g
per serving
222 g total
Cook Time
25
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Palm Sugar
or soft light brown sugar
CondimentsSauces
4
tbsp
Thai Yellow Curry Paste
or red curry paste
1
tbsp
Thai Fish Sauce
to taste
Dairy
320
g
Coconut Cream
two 160g cans
Liquids
400
g
Coconut Milk
one can
NutsSeeds
2
stalk
Lemongrass
half and bruised
8
piece
Kaffir Lime Leaves
fresh, rinsed
1
piece
Black Pepper
ground, to taste
1
handful
Coriander
leaves only
1
handful
Thai Basil
roughly torn; or normal basil
OilsFats
3
tbsp
Sunflower Oil
Seafood
1
kg
White Fish Fillets
skinless, such as hake, pollack or whiting
Vegetables
15
piece
Thai Shallots
peeled and finely sliced; or 8 ordinary shallots
150
g
Pea Aubergines
washed well; or green beans
1
piece
Red Pepper
seeds removed, cut into 3cm chunks
1
piece
Yellow Pepper
seeds removed, cut into 3cm chunks
200
g
Mangetout
trimmed and rinsed

Method

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