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Panang Curry with Rockfish

Easy and delicious Panang Curry with rockfish, bell peppers and crushed roasted peanuts. Serve with rice. Servings: 2


  • Cooked rice

  • 1 bell pepper

  • 2 rockfish filets (8 oz ea) or any other fish you like

  • 1/4 cup roasted peanuts

  • 1 ½ tbs CurryFresh Panang Curry Paste

  • ½ cup of coconut cream

  • Butter or cooking oil

  • Salt (to taste)

  • Sugar (to taste)

  • Chili or cayenne pepper (optional)


  • Cut the bell pepper into thin slices.

  • Cut the fish into 1 inch thick chunks.

  • Crush the roasted peanuts with mortar and pestle or blender.

  • Add butter (or cooking oil) in a pan at medium high heat.

  • Add the fish. Fry and saute until cooked. Remove from pan and set aside.

  • Stir fry the bell peppers in cooking oil until slightly cooked.

  • Make space in the center of the pan and add 1 ½ tbs of CurryFresh Panang Curry Paste.

  • Add a tsp of cooking oil onto the paste and mix together in the center.

  • Add ½ cup of coconut cream and mix everything together.

    • Add more coconut cream if you want to make the dish extra creamy. If you want to make the sauce less creamy add some water instead.

  • Add salt (optional fish sauce) to taste.

  • Add a tsp of sugar (to taste).

  • Add some chili or cayenne pepper if you want to make it spicy (optional).

  • Add the fish back into the pan and bring to a simmer.

  • Add the crushed peanuts and mix everything in.

  • Serve with rice.

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