Pangasius in a vegetable curry

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 416 Kcal, 21g Protein, 22g Carbohydrates, 25g Fat


  • 1 onions
  • 2 tbsp yellow curry paste
  • 4 dl coconut milk
  • 1 tbsp peanut oil
  • 200 g cocoa beans
  • 0.5 dl water
  • 400 g pangasius fillets
  • 1 tsp salt
  • 125 g baby corn cobs from a jar
  • 2 kaffir lime leaves
  • 200 g frozen peas, defrosted
  • salt and pepper to taste

View these products


  • Cut the onion into small segments. Heat the oil in a wok or large frying pan, briefly stir-fry the onion then briefly add the curry paste. Add the coconut milk, bring to the boil, then simmer for approx. 5 mins.
  • Cut the runner beans crosswise into pieces approx. 4 cm wide, add with the water and simmer for approx. 5 mins.
  • Slice the fish crosswise into pieces approx. 3 cm thick, season with salt. Rinse the baby corn under cold water, halve lengthwise, add to the dish with the fish, peas and Kaffir lime leaves, cover and steep for approx. 5 mins., season. Serving suggestion: fragrant or basmati rice.
  • Tip:

    substitute red curry paste for yellow.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home