Pangasius in a vegetable curry


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 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

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Instructions

  • 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.

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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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