Panang Curry with Rockfish

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

Ingredients

• 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)

Directions

• 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.