14 oz’s of fish
2 tablespoons panang curry paste
2 tablespoons cooking oil
5 oz’s coconut milk
2 tablespoons palm sugar
2 tablespoons fish sauce
1 red chili sliced
3 kaffir lime leaves
1) Fry fish until cooked and set on plate.
2) Heat cooking oil in wok and fry the curry paste for one minute. Then pour in the coconut milk and boil.
3) Once the curry sauce and coconut milk is boiling, add palm sugar, fish sauce, chili and kaffir lime leaves. Cook for 1 minute.
4) Transfer on top of fish and serve with rice.
Thai Pa-Nang curry can also be used with chicken, beef, pork or seafood. You may also add vegetables of your liking to the curry.
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Contributed by Krua Thai Restaurant
3283 SE Federal Hwy, Stuart, Florida
Asian Oriental Market Grocery Store
Serving Stuart FL, Jensen Beach FL, Port Saint Lucie FL, Palm City FL, Hobe Sound FL, Jupiter FL,
Tequesta FL, Saint Lucie West FL, Fort Pierce FL, Indiantown FL, Okeechobee FL, Vero Beach FL
Florida Treasure Coast Asian Market Of Choice
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