Learn2Vibe

How to Make Authentic Thai Fish Panang Curry with Aromatic Lime Leaves

Dive into the exotic flavors of Thailand with this luscious Fish Panang Curry. Tender chunks of white fish simmer in a velvety coconut milk sauce, infused with aromatic kaffir lime leaves and a blend of traditional Thai spices. This dish offers a perfect balance of heat, sweetness, and tangy notes that will transport your taste buds to the streets of Bangkok.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Thai Fish Panang with Lime Leaves is a fragrant, creamy curry that balances the richness of coconut milk with the bright flavors of kaffir lime leaves and tender white fish.

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 (cod, snapper, or halibut), cut into 2-inch chunks
  • 2 tablespoons vegetable oil
  • 3 tablespoons panang curry paste
  • 1 can (14 oz/400ml) coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 4-5 kaffir lime leaves, torn
  • 1/2 cup Thai basil leaves
  • 1 red bell pepper, sliced
  • 2 tablespoons lime juice
  • 1 red chili, thinly sliced (optional, for garnish)

Instructions

  1. Heat 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 milk, stirring to combine with the curry paste. Simmer for 2-3 minutes until the oil begins to separate from the mixture.

  4. Add the remaining coconut milk, fish sauce, palm sugar, and torn kaffir lime leaves. Stir well and bring to a gentle simmer.

  5. Add the sliced red bell pepper and cook for 2-3 minutes until slightly softened.

  6. Gently add the fish chunks to the curry sauce. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily.

  7. Stir in the Thai basil leaves and lime juice. Cook for an additional minute.

  8. Taste and adjust seasoning if needed with more fish sauce for saltiness or palm sugar for sweetness.

  9. Remove from heat and let stand for 2-3 minutes to allow flavors to meld.

  10. Serve hot, garnished with additional Thai basil leaves and sliced red chili if desired.

Chef's Notes

  • For best results, use fresh kaffir lime leaves. If unavailable, substitute with 1 tablespoon of lime zest.
  • Panang curry is typically milder than red or green Thai curries. Adjust the heat by adding more or less curry paste.
  • To make this dish gluten-free, ensure your fish sauce and curry paste are certified gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent overcooking the fish.
  • For a vegetarian version, substitute the fish with firm tofu and use soy sauce instead of fish sauce.

Nutritional Info

Per serving (approximate): Calories: 420, Protein: 25g, Fat: 32g (mostly healthy fats from coconut milk), Carbohydrates: 12g. This dish is rich in omega-3 fatty acids from the fish, and provides a good source of vitamin A and C from the bell peppers and lime.

Serving Suggestions

Serve this Thai Fish Panang Curry over steamed jasmine rice to soak up the delicious sauce. For a low-carb option, serve with cauliflower rice. Pair with a crisp, cold Thai beer or a chilled lemongrass tea for a refreshing contrast. Garnish with a wedge of lime and a sprinkle of fresh cilantro for added zest and color. This dish is perfect for a cozy dinner at home or as the star of a Thai-themed dinner party.