Penang Fish Curry | Constant Cookbook

Name: Penang Fish Curry | Constant Cookbook
Ingredients: 3 tbsp sunflower oil; 15 Thai shallotsshallots; 2 x 160g/5¾oz cans coconut cream; 4 tbsp Thai yellow or red curry paste; 400g/14oz can coconut milk; 2 lemongrass; 8 fresh kaffir lime leaves; 1-2 tbsp Thai fish sauce; 2 tbsp palm sugar or soft light brown sugar; 150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans; 1 large red pepperpepper; 1kg/2lb 4oz skinless mixed fresh white fish; 200g/7oz mangetout; handful coriander; handful Thai basil; cooked rice; Scatter the crisp shallots, coriander leaves and roughly torn Thai basil on the curry and serve immediately with cooked rice.

constantcookbook.com

This delicious Thai coconut fish curry is a fragrant and rich dish that is bursting with flavors of lemongrass, kaffir lime leaves, and Thai yellow or red curry

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Ingredients

3 tbsp sunflower oil
15 Thai shallotsshallots
2 x 160g/5¾oz cans coconut cream
4 tbsp Thai yellow or red curry paste
400g/14oz can coconut milk
2 lemongrass
8 fresh kaffir lime leaves
1-2 tbsp Thai fish sauce
2 tbsp palm sugar or soft light brown sugar
150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans
1 large red pepperpepper
1kg/2lb 4oz skinless mixed fresh white fish
200g/7oz mangetout
handful coriander
handful Thai basil
cooked rice
Scatter the crisp shallots, coriander leaves and roughly torn Thai basil on the curry and serve immediately with cooked rice.