Fried Fish Panang Curry
Recipe by Micheal Weldon
Serves 4 pers | 
Prep 10 minutes | 
25 minutes 
Ingredients:
- 800g white fish, diced into 2-3cm pieces
- 1 cup plain flour
- 1 cup chicken stock
- 1 jar AYAM™ Panang Curry Paste
- 1 red onion, sliced
- 1 (400ml) can AYAM™ Coconut Cream
- 1 tsp caster sugar
- 2 tbsp AYAM™ Fish Sauce
- 1 cup green beans
- 1 bunch Thai basil, leaves picked
- Rice, to serve
- Red chilli, to serve
- Roasted peanuts, to serve
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.
Tips: Substitute crab for prawns or other seafood.
