Panang curry is a popular dish at most Thai restaurants, sometimes mistaken for red curry, but with a much deeper flavor and spicy kick at the end.
Usually this dish is made with beef, but chicken, pork or in this case fish, all work well.
Thai curry dishes are usually a meal in themselves, but it is not uncommon to eat curry alongside other Thai dishes, such as pad Thai or papaya salad.
Thai fish panang curry with fresh vegetables and toasted coconut
1 pound grouper
2 tablespoons canola oil
2 carrots, peeled and sliced thinly on an angle
2 stalks of celery, sliced thinly on an angle
1 large yellow onion, julienned
6 ounces bamboo shoots
1/2 a cup of basil, chopped
3 cans of coconut milk, (chaokoh) 13.5 fl. cans
3 ounces of panang curry paste (maesri )
1 tablespoon brown sugar
4 tablespoons of fresh coconut
Salt to taste
First, wash the grouper really well, then cut it into bite-size cubes and pat dry with a paper towel. Get a large sauté pan hot and add oil. When the oil is hot, place the fish cubes in the pan and cook until they are almost done, about 4 minutes. Remove from pan and set to the side.
Next we will add the vegetables to the sauté pan and use the canola oil and the natural oils that came out of the fish to cook the carrots, celery, bamboo shoots and onion, over medium heat. Cook the vegetables for 8 minutes, then add the sugar and cook for 1 minute more. Add the coconut milk and cook for 10 minutes over medium heat.
Whisk in the panang curry until it is evenly distributed, replace the grouper and cook 5 minutes more. Season with salt.
Finish with the freshly chopped basil and toasted coconut and you are done.
Tips and Techniques.
. If you don't like spicy food cut the amount of panang curry paste in half.
. A non-stick pan would work well with this dish.
. Have fun with it and serve mai tais for the beverage.