Photo: Swathi Handique
Penang fish curry
16 ingredients
30 min + 30 min
Serves 6
openrecipes
Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry paste.
Estimated Nutrition (whole recipe, rough)
865
Calories
34g
Protein
41g
Fat
91g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp sunflower oil
- 15 Thai shallotsshallots
- 2 x 160g/5¾oz cans coconut cream
- 4 tbsp Thai yellow or red curry paste
- 400g/14oz can coconut milk
- 2 lemongrass
- 8 fresh kaffir lime leaves
- 1-2 tbsp Thai fish sauce
- 2 tbsp palm sugar or soft light brown sugar
- 150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans
- 1 large red pepperpepper
- 1kg/2lb 4oz skinless mixed fresh white fish
- 200g/7oz mangetout
- handful coriander
- handful Thai basil
- cooked rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes