Panang Fish Curry

Beautifully mild and creamy.
This curry is the ultimate in comfort food.

Prep Time: 10 min

Cook time: 20 min

Serves: 4


2 tbsp panang curry paste
800g firm white fish fillets
2 tbsp oil (coconut, peanut or olive)
2 tbsp panang curry paste
2 tbsp coriander stem, finely chopped
drizzle oil
1 medium kumara, peeled & diced
2 spring onions, chopped (separate the white and green)
1/2 head cauliflower or broccoli, chopped
400ml coconut milk
2 tbsp peanut butter
1 cup spinach or silver beet, chopped OR peas
salt and freshly ground black pepper

squeeze lemon juice
fresh coriander leaves


Take your fish fillets and pat dry with kitchen paper.  I like to serve my fish in whole fillets or you can slice and dice them.

Rub over or toss the fish in the first amount of curry paste and set aside.

Drizzle the oil into a large frying pan or wok and when hot add the 2nd measure of curry paste.

Stir through the hot oil until dark and fragrant.  Add the coriander stem and oil.  

Sprinkle in the kumara and cook for 2 – 4 minutes then add the vegetables and white of the spring onion.  Again cook for 2 – 4 minutes, make sure the vegetables are covered in the paste.

Pour in the coconut milk and add the peanut butter.  Stir then gently tumble in the fish and add the spinach (or peas).

Bring to a boil, then simmer until the fish is cooked, 2 – 4 minutes.  Taste the sauce, then season with salt and pepper.

Remove from the heat and stir through the lemon juice. I like to sprinkle mine with chilli flakes but this is optional.

SERVE : sprinkled with the green of the spring onion, fresh coriander leaves and with hot garlic nan breads, boiled rice and if you’re feeling fancy-schmancy, a portion of my spring onion bhajis.