Panang Fish and Vegetable Curry

Panang Fish and Vegetable Curry

Ready in 30 minutes • Serves 2

Your 'recipe for two' - extra for you or serve the recipe for two!

Ingredients

Rice

  • ½ cup jasmine rice
  • ¾ cup water
  • Pinch of salt

Fish curry

  • ½ shallot, finely diced
  • ½ teaspoon finely grated ginger
  • ½–1 tablespoon panang curry paste (depending on heat preference)
  • ¾ cup coconut milk (shake can well before opening)
  • ½ cup water
  • ½ red capsicum, core and seeds removed, thinly sliced
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 300 g fish fillets
  • 2 handfulls baby spinach leaves
  • 1 spring onion, green part only, finely sliced
  • Juice of ½ a lime

To serve

  • 1 tablespoon coriander leaves, torn
  • 1 tablespoon crispy shallots
  • ½ a lime, cut into wedges

Steps

  1. Combine all rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. Heat a drizzle of oil in a small pot on medium heat. Fry shallot, ginger, curry paste and 1 tablespoon of coconut milk until shallot begins to soften, about 2 minutes. Add remaining coconut milk, water, capsicum, fish sauce and sugar, reduce heat to low and simmer for about 2 minutes.
  3. Pat fish dry with paper towels, remove any remaining scales or bones, and cut into 2cm strips. Add fish to curry and stir gently to combine. Bring to a simmer, reduce heat to very low and simmer for 1–2 minutes or until fish is just cooked through. Very gently stir through spinach, spring onion and lime juice. Season to taste with extra fish sauce and brown sugar if required.
  4. divide rice between plates and top with curry. Garnish with coriander, crispy shallots and squeeze over lime juice just before eating.