THAI FISH IN COCONUT CURRY SAUCE
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.