Fried Fish Penang Curry

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

800g white fish, diced into 2-3cm pieces

1cup plain flour

1 jar Ayam Panang Curry paste

1 red onion, sliced

1 cup chicken stock

1 can coconut cream

1 tsp caster sugar

2 tablespoons fish sauce

1 cup green beans

1 bunch thai basil, leaves picked

Serve with

Rice

Red chilli

Roasted peanuts

METHOD

Dust the fish in the flour until coated. Shallow fry in oil until golden all over. Drain and keep in a warm place.

In a saucepan, fry the panang curry in oil until aromatic. Add in the chicken stock and reduce slightly then add in the coconut cream. Cook for 5 minutes to gently reduce.

Add the sugar and fish sauce, taste and balance to your liking. Add in the green beans, cook for 2 minutes. Add in the fish and basil, gently fold through the curry.

Serve the curry topped with extra thai basil, peanuts, chilli and rice on the side.

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