How to Make Authentic Thai Fish Panang Curry with Coconut Cream

Simple Summary

This Thai Fish Panang with Coconut Cream is a rich, aromatic curry that combines tender white fish with a creamy, spicy sauce, perfect for a comforting yet exotic meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
• 2 tbsp vegetable oil
• 3 tbsp panang curry paste
• 1 can (14 oz/400ml) coconut cream
• 1 cup (240ml) fish stock or water
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 4 kaffir lime leaves, torn
• 1/2 cup (75g) red bell pepper, sliced
• 1/2 cup (75g) Thai eggplant, quartered (if available)
• 1/4 cup (60ml) coconut milk
• 1/4 cup (10g) Thai basil leaves
• 2 red Thai chilies, sliced (optional)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat.

2. Add the panang curry paste and fry for 1-2 minutes until fragrant, stirring constantly.

3. Slowly pour in about 1/2 cup of the coconut cream, stirring continuously to combine with the curry paste. Cook for 2-3 minutes until the oil starts to separate from the cream.

4. Add the remaining coconut cream, fish stock, fish sauce, and palm sugar. Stir well and bring to a gentle simmer.

5. Add the kaffir lime leaves, red bell pepper, and Thai eggplant (if using). Simmer for 5 minutes until the vegetables start to soften.

6. Gently add the fish pieces to the curry sauce. Cook for 5-7 minutes, or until the fish is opaque and cooked through.

7. Pour in the coconut milk and stir gently to combine. Simmer for an additional 2 minutes.

8. Taste and adjust seasoning if needed with more fish sauce or sugar.

9. Remove from heat and stir in the Thai basil leaves.

10. Serve hot, garnished with sliced red chilies if desired.

Chef's Notes

• For best results, use fresh fish. If using frozen, ensure it's completely thawed and patted dry before cooking.
• Panang curry paste can be found in Asian grocery stores or online. If unavailable, red curry paste can be substituted, though the flavor profile will be slightly different.
• Kaffir lime leaves add authentic flavor but can be omitted if not available. You can substitute with grated lime zest for a citrusy note.
• To make the dish milder, reduce the amount of curry paste or omit the additional chilies.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 25g
• Fat: 35g (mostly healthy fats from coconut)
• Carbohydrates: 15g
• Rich in omega-3 fatty acids from fish
• Good source of vitamins A and C from bell peppers and herbs

Serving Suggestions

Serve this Thai Fish Panang Curry over steamed jasmine rice to soak up the delicious sauce. For a complete Thai-inspired meal, pair with a side of stir-fried morning glory (water spinach) or a crisp green papaya salad. A cold Thai iced tea makes a perfect beverage companion. Garnish the curry with extra Thai basil leaves and a wedge of lime for added freshness. This dish is ideal for a cozy dinner at home or for impressing guests at a small gathering.