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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 x 400ml cans coconut milk
- 1/4 cup (60g) Panang curry paste (see tips, below)
- 1/4 cup (60ml) fish sauce
- 2 tablespoons grated palm sugar
- 4 fresh makrut lime leaves, torn
- 2 tablespoons peanut oil
- 500 grams ling fillets, cut into 3cm pieces
- 500 grams uncooked medium king prawns
- 250 grams scallops
- 200 grams 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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