Pangasius in a vegetable curry
Ingredients
for 4 person
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 fillet |
1 tsp | salt |
125 g | baby corn cob from a jar |
200 g | frozen peas, defrosted |
2 | kaffir lime leaves (Thai-Kit) |
salt and pepper to taste |
How it's done
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.
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