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


  1. 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.
  2. 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.
  3. 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.
  4. 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.