Thai Red Curry with Panga Fillet
Course: Curries, RECIPES
Servings
2
servingsCooking time
15
minutesTotal time
20
minutesThai red curry pairs the delicate, flaky texture of Panga fillet with a creamy coconut-based curry infused with chili, lemongrass, and aromatic spices. The fish absorbs the vibrant flavors beautifully, creating a dish that is both hearty and fragrant. Served warm, it offers the perfect balance of spice, richness, and comfort — a true taste of Thailand’s culinary tradition.
Ingredients
500 grams panga fillet (cubed as desired)
3 tablespoons flour
1 beaten egg
2 tablespoons vegetable oil for frying
1 teaspoon ONOFF Spices No Fish Vegan Seasoning Sauce
1 tablespoon palm sugar
red pepper cut into strips
Directions
- Make the red curry by dissolving the bag of red curry paste in the coconut cream while stirring.
- Let the red curry cook for about 10 minutes until the flavors develop.
- Season the curry with palm sugar and fish sauce.
- Hit up the pan on the medium heat with cooking oil.
- Coat the fish with egg and flour.
- Fry the fish in the oil until it has a nice brown color and is cooked.
- Serve the fish on top of the red curry and garnish with thin lime leaf strips and peppers. Delicious with steamed jasmine rice and a Thai cucumber salad.