This beautiful fish curry was cooked for us by Darren Gersbach not long ago using the Peter Watson Penang (Thai Style) Curry paste from the new SE Asia paste range. We loved it so much we thought we would share the recipe with you.
500gm of fish cut into bite sized pieces for a cooking time of 20 minutes
If desired mixed seafood can be used and added to the curry in order of cooking time (Darren used mussels, calamari and prawns)
1 can of coconut milk
3 dessert spoons of Peter Watson Penang Curry Paste
Place the coconut milk into a saucepan and add the curry paste, cook until oil starts to rise.
Add the fish and 2 dessert spoons full of fish sauce, 1 dessert spoon full of palm sugar and if you have them a couple of lime leaves.
Allow to cook slowly until you have a dryish curry that you can serve with white rice and garnish with chilli.
You can also add to the curry a mixture of asian greens such as bok choy, choy sum and pea shoots.
This delicious dish will not be forgotten by the Gersh team.