Penang Fish Curry

Penang Fish Curry

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Course Main Course
Cuisine curry, thai
Servings 4


  • 2 tbsp Coconut Oil or Sunflower Oil
  • 2 tbsp Penang
  • 1 tbsp smooth peanut butter
  • 1 red pepper sliced
  • 1 shallot sliced
  • 1 pak choi chopped in large chunks
  • 1 red chilli deseeded
  • 400 g monkfish or cod skinless , cut into 3cm pieces
  • 400 ml coconut milk
  • 1 tsp tamari optional, or 1 tsp brown sugar
  • 1 ½ tbsp fish sauce
  • 4 kaffir lime leaves finely shredded
  • 2 tbsp Fresh basil leaves torn
  • 500 g steamed jasmine rice to serve


  • Heat a wok over a medium heat and drizzle with some coconut or sunflower oil then add the curry paste and the peanut butter. Stir-fry for 30 seconds to allow the flavours to infuse.
  • Add the shallot, red pepper and pack choi and chilli. Cook for 1 minutes or so.
  • Add the coconut milk, tamari, fish sauce, kaffir lime leave and bring to simmer.
  • Add the fish pieces and coat in the curry.
  • bring to the boil. Reduce the heat to medium-low and simmer for 5-8 minutes or until fish is just cooked through.
  • Remove from the heat and sprinkle some basil and mint.
  • Serve with some steaming jasmine or basmati rice and enjoy!
Keyword curry, fish, Kevin Dundon, seafood, thai

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