Penang Fish Curry
Ingredients
- 2 tbsp Coconut Oil or Sunflower Oil
- 2 tbsp Penang
- 1 tbsp smooth peanut butter
- 1 red pepper sliced
- 1 shallot sliced
- 1 pak choi chopped in large chunks
- 1 red chilli deseeded
- 400 g monkfish or cod skinless , cut into 3cm pieces
- 400 ml coconut milk
- 1 tsp tamari optional, or 1 tsp brown sugar
- 1 ½ tbsp fish sauce
- 4 kaffir lime leaves finely shredded
- 2 tbsp Fresh basil leaves torn
- 500 g steamed jasmine rice to serve
Method
- Heat a wok over a medium heat and drizzle with some coconut or sunflower oil then add the curry paste and the peanut butter. Stir-fry for 30 seconds to allow the flavours to infuse.
- Add the shallot, red pepper and pack choi and chilli. Cook for 1 minutes or so.
- Add the coconut milk, tamari, fish sauce, kaffir lime leave and bring to simmer.
- Add the fish pieces and coat in the curry.
- bring to the boil. Reduce the heat to medium-low and simmer for 5-8 minutes or until fish is just cooked through.
- Remove from the heat and sprinkle some basil and mint.
- Serve with some steaming jasmine or basmati rice and enjoy!
