Friday - - Recipe Cards -

50g Panang curry paste 1.2 litres tinned co­conut milk 50ml fish sauce 100g palm sugar or brown sugar 2 limes, juice of 1 First make the sauce. Heat a splash of oil in a wok. Add the curry pastes and fry un­til aro­matic. Add the co­conut milk and bring to the boil, stir­ring oc­ca­sion­ally. Re­duce heat to a sim­mer. 2 Stir in fish sauce, sugar and lime juice and sim­mer for 2 min­utes. Taste and ad­just the sea­son­ing. Re­move sauce from the heat and set aside. 3 In a deep fry­ing pan, heat 3cm of oil. Dust the fish in flour and fry un­til golden brown and cooked through. Drain on pa­per towel. 4 Place fish on a serv­ing plate and pour curry sauce over. Gar­nish with red pep­per and co­rian­der and serve with jas­mine rice.

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