thai red curry fish

Panang Fish Curry

Eater rating: 4.6 / 5  4.575
Tonight we’re eating panang curry made with fish, broccoli, mushrooms, onions, and carrots. The curry was served over basmati rice and garnished with an unknown herb from the 99Ranch Asian market (they were out of basil).

T: Man this was great… The perfect level of spice. Spicy Spicy.
A:MMMM MMMM….. I can always eat some yummy Thai food.
T: it’s great that you can make all this Thai and Indian food these days.
A: thanks, I have to admit I do it for my own pleasure. I LOVE this shit. We have a huge number of Thai restaurants here in San Diego and I think nearly every week we visit one.
T: yeah and uh, your Thai curry is competitive with the rest of them
A: cool….. I actually think that a lot of the restaurants must be using canned curry paste and not making there own, because tonights dinner really did taste a whole lot like the curries we eat out.
T: so can you find that curry paste in a regular grocery store?
A: ummmm… I don’t know. I know you can find it in asian markets though. Whole Foods probably carries a selection of curry pastes. They probably don’t have thirty varieties like they have at the asian markets but…. I know even in baton rouge you could get curry paste before whole foods came along, so its not that uncommon
T: makes me want chocolate.
A: yeah. curry and chocolate are a match made in heaven.
T: hmm what alcohol would fit the curry and chocolate combination?
A: I dunno? sake maybe?
T: mmm (sounding uncertian) I think the sake would be a little syrupy to go with the chocolate.
A: you have any guesses?
T: I’m thinking just a good golden eagle, is that the name of it?
A: yep. We had golden eagle beer on saturday night at the Star of India
T: it’s a traditional indian beer.
A: it sure is. it was perhaps the best part of our meal on saturday.
T: yeah since there was a family feud going on amongst the staff.
A: perhaps one of the WORST dining experiences i’ve had in a long time.
T: I cannot say that that’s the case, for me. true the service was wretched, but the food was so much better than most of what I eat in leucadia for lunch.
A: heheheh sucks to be you. the service was the worst part (we didn’t even get drinks for like half an hour). but we asked for very spicy curry, and it came out fit for a nursing baby.
T:which isn’t saying much since most of the nursing babies I know really enjoy spicy food. – Oh wait – i forgot… i don’t know any nursing babies. however walter and ellen’s baby is due soon.
A: how old are they when they stop nursing? those little creatures?
T: usually between five and ten years.
A:hehehehehhe then Neila has a nursing baby too. The Comeaux’s are just bursting with nursing babies.
T: yeah before you know it, brian’s gonna start nursing a baby.
A: all he needs to do is get a pump. the leche group has been hounding men to start pumpin’ for years.
T: I’m not even going it ask.
A:it’s probably better that you don’t.
T: and word up to Allison. Feel better, hope everything is alright.
A:for sure. ditto. Maybe we should give the readers what they want…like a decent foodblog… hehehe…
T: we’re beyond decent.
A: hehehehe alright then, well how about rating this little rascal.
T: i give it a 4.75/5. It was really good, and I was impressed that it was that good on your first time making it. It was fun to have a fish curry.
A: did you think my choice of mackrel was a little too fishy for the dish at all?
T: I can handle a slightly fishy fish, so my answer is no.
A: Awesome. I was worried it might be too fishy for you. I dug it too. I give it a 4.4/5. It rocked the Casbah.
T:and it rocked my….buds.
A: I think we will definately see this meal in the future. It’s a cinch to make, seriously like a thirty minute meal and some day now i’ll have a real job and won’t want to cook all day.
T: In a way that will be sad.
A: I agree. But it will be good for me to start making some bank again.
T: word
A: alright hommies, peace out and again, word to Allison, we’re thinkin’ about you.

Kwaherini mabibi na mabwana

A Recipe, by Amanda
Panang Curry

2 tbls Panang curry paste
2 cloves of garlic, minced
1 can Coconut milk (unsweetened)
1-2 tbls fish sauce
sambal chile sauce (to taste)
veggies (whatever you want)
kaffir leaves
meat (we used fish, but chicken, beef, pork, tofu… anything works.)
basmati rice

Start rice. Brown meat (or fry tofu) and remove from pan. Add curry paste, garlic and kaffir leaves, stir, do not over cook the paste, but allow the flavors to be released. Stir in coconut milk and fish sauce. Turn wok on over high heat. Taste and add water if necessary for right consistency or if too salty. Bring to a simmer then add meat back to the pan to finish cooking. While meat is simmering stir-fry veggies quickly so they remain crisp then add them to the curry. Just before serving, tear basil leaves and stir into curry. Serve over basmati and garnish with basil.

6 comments so far:

  1. Luna says:

    I really like your blog — especially the recipes! BTW, the uknown Asian herb in your photo is a shiso (a kind of mint).

  2. Us says:

    Thanks Luna! We really appreciate that. And now the mystery herb has a name – Shiso! I was guessing it was in the mint family by the way it tasted and the look of the leaves but I had no clue. Thanks again!

  3. Jane says:

    Just made this with beef, green beans, onion and sweet red pepper. It was great! Thanks.

  4. daniel says:

    the herb is commonly referred to as perilla, or beefsteak plant (check out the wikipedia entry for more info). the particular kind you have actually isn’t traditional japanese shiso, as japanese shiso is either only green or only purple, but not both colors on the same leaf.

    the kind you have pictured here is commonly used in vietnamese cuisine, sometimes with pho. it’s called tía tô.

    either way, they’re both fragrant and yummy haha. btw, i just found your blog and i’m glad i did! great food and great photography, who could ask for more 🙂

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  6. Colleen Fourie says:

    We South Africans are also crazy about curries! Thanks for the lovely recipes… but what do you mean by fish sauce exactly? Is it a fish stock or a commercial brand? Glad you started this blog!