18min 4 ppl
Panang Pla
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 7 steps
Medium: 31–60 min or 7–12 steps
630 kcalper person
Protein 32g
Carbs 34g
Fats 41g
About this dish
Chunks of white fish simmered gently in a thick, nutty panang curry with ground peanuts and coconut cream, finished with shredded lime leaves.
Allergy Info
Peanuts, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Makrut lime leavesshredded, plus extra to garnish4 leaves
- Green beanscut into 3cm lengths100 g
- Red Chillisliced, to garnish1
Fish & Seafood
- White fish filletskinned and cut into large chunks500 g
Tins & Jars
- Panang curry paste4 tbsp
- Coconut cream200 ml
- Coconut Milk300 ml
Dried Goods
- Roasted peanutsfinely ground30 g
- Palm sugargrated1 tbsp
- Jasmine ricecooked according to packet instructions, to serve300 g
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Cut the fish into large chunks and cut the green beans into lengths.
Approx. 5 minutes
2
Heat the coconut cream in a wok over medium heat and fry the panang curry paste for 3 minutes until fragrant and the oil separates.
Approx. 3 minutes
3
Pour in the coconut milk, add the makrut lime leaves and ground peanuts, and bring to a gentle simmer.
Approx. 4 minutes
4
Add the green beans and simmer for 4 minutes until just tender.
Approx. 4 minutes
5
Add the fish and simmer for 6 minutes until it flakes easily and reads 63°C on a meat thermometer, stirring gently so the pieces stay whole.
Approx. 6 minutes
6
Stir in the fish sauce and palm sugar, then taste and adjust the seasoning.
Approx. 2 minutes
7
Divide the cooked rice between bowls, ladle the curry over the top and garnish with shredded lime leaves and sliced red chilli.
Approx. 3 minutes
