Panang fish curry | Women's Weekly Food
Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai
Ingredients
- 2 x 400ml cans coconut milk
- 1/4 cup (60g) Panang curry paste (see tips, below)
- 1/4 cup (60ml) fish sauce
- 2 tablespoon grated palm sugar
- 4 fresh makrut lime leaves, torn
- 2 tablespoon peanut oil
- 500 gram ling fillets, cut into 3cm pieces
- 500 gram uncooked medium king prawns
- 250 gram scallops
- 200 gram snake beans, chopped coarsely
- 1/2 cup loosely packed Thai basil leaves
- 1/2 cup (70g) coarsely chopped roasted unsalted peanuts
- 2 fresh long red chillies, sliced thinly
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