Penang Fish Curry

Food Picture: 

Ingredients (serves 4)

  • 400ml can coconut milk, unshaken
  • 2 tablespoons penang or Thai red curry paste
  • 650g skinless firm white fish fillets (such as ling or barramundi), cut into 3cm pieces
  • 1 1/2 tablespoons fish sauce
  • 3 teaspoons brown sugar
  • 4 kaffir lime leaves, finely shredded
  • 1/2 cup small fresh Thai basil leaves
  • 1/4 cup small fresh mint leaves
  • Sliced long red chilli and steamed jasmine rice, to serve


  1. Heat a wok over medium heat. Spoon thick top layer of coconut milk into wok. Add curry paste. Stir-fry for 3 to 5 minutes or until oil separates and floats to the top.

  2. Add fish. Turn to coat. Add remaining coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked through. Stir in fish sauce and sugar. Cook for 1 minute. Stir in lime leaves, basil and mint. Top with chilli. Serve with rice.

    Thanks to for this delicious recipe!