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  • Orders Placed before 9 am (Noon) Mon - Fri will be despatched that day.
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takitimu seafoods

Fish and Prawn Panang Curry

SERVES 4

INGREDIENTS

1 tbsp Peanut Oil

1½ tbsp Panang curry paste

200 ml coconut cream

1 cup eggplant, cut into large-diced pieces

200 ml coconut milk

30 ml fish sauce

1 tsp dark palm sugar

2 Kaffir lime leaves, finely shredded

400 gms firm white fish (Blue Moki)  

400 gms raw prawns, tails on

½ cup basil leaves

1 long red chilli, thinly sliced

 

METHOD

 

  1. Place a large frying pan on a medium heat and add oil. When hot add curry paste and fry for 2 minutes until fragrant
  2. Add coconut cream, reserving about 1 tablespoon for garnish, and bring to the boil
  3. Add diced eggplant then coconut milk, reduce heat and simmer for 3 minutes
  4. Add fish sauce, palm sugar and Kaffir lime leaves, reserving half a leaf for garnish, simmer for 4 minutes
  5. Add fish and prawns and simmer until the seafood is just cooked. Remove frying pan from heat and add basil leaves
  6. Serve in bowls garnished with a drizzle of reserved coconut cream and a sprinkle of reserved Kaffir lime leaf and sliced red chilli