Pangasius in a vegetable curry

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

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


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

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

Products used in this recipe

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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.

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