Pangasius in a vegetable curry

Pangasius in a vegetable curry

Total: 40 min. | Active: 40 min.
lactose-free, Low Carb
Nutritional value / people: 416 kcal
, Fat: 25 g
, Carbohydrate: 22 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 onion
1 tbsp peanut oil
2 tbsp yellow curry paste
4 dl coconut milk
200 g cocoa beans
½ dl water
400 g pangasius fillets
1 tsp salt
125 g baby corn cobs from a jar
200 g frozen peas, defrosted
2 kaffir lime leaves (Thai-Kit)
salt and pepper to taste
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How it's done

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Cut the onion into small segments. Heat the oil in a wok or large frying pan, briefly stir-fry the onion then briefly add the curry paste. Add the coconut milk, bring to the boil, then simmer for approx. 5 mins.

Cut the runner beans crosswise into pieces approx. 4 cm wide, add with the water and simmer for approx. 5 mins.

Slice the fish crosswise into pieces approx. 3 cm thick, season with salt. Rinse the baby corn under cold water, halve lengthwise, add to the dish with the fish, peas and Kaffir lime leaves, cover and steep for approx. 5 mins., season.

Serving suggestion: fragrant or basmati rice.

Good to know
Tip: substitute red curry paste for yellow.

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