- INGREDIENTS
Fish curry
900 gr Pangasius fillets, cut into bite size
3 tbsp vegetable oil
4 shallots, thinly sliced
Salt to taste
Black pepper to taste
3 garlic cloves, crushed
2 tbsp grated ginger
1 ½ tbsp thinly sliced lemongrass
3 tbsp Thai curry paste (can be bought in store)
800 ml coconut milk
1 ½ tbsp sesame oil
2 tbsp lime zest
1 tbsp fish sauce
1 tbsp honey/ sugar
2 tbsp lime juice
300 g sugar snap peas
¼ cup chopped cilantro
For garnish:
A handful of basil leaves
Chopped cilantro
3 tbsp chopped toasted peanuts
Sliced chili
INTSRUCTION
- Preheat a large shallow pot on medium heat. Add 2 tbsp of vegetable oil, shallots, a pinch of salt and black pepper. Pan-fry for 5 minutes or until shallots are translucent. Add the garlic, ginger, lemongrass, and cook for 1 minute. Add the curry paste and pan-fry for 4 minutes while stirring. Add the coconut milk, switch to low heat, and let it simmer uncovered for 10 minutes. Stir occasionally.
- Heat a non-stick skillet on medium heat. Season with salt, black pepper and add the lime zest. Add 1 tbsp of oil to the hot pan. Pan-fry the fillets for 2 minutes on each side, or until cooked through.
- To the curry, add the fish sauce, honey, lime juice, sugar snap peas, and chopped cilantro. Taste and adjust the seasoning and acidity. Let it simmer for 1 minute and remove from the heat.
- Scoop the curry into a large large bowl and put the fish in. Garnish with basil leaves, toasted peanuts, and sliced chili. Enjoy with steamed rice or vermicelli noodles.
