Fish Penang with Jasmine Rice
For 2 (for 4)
Aromatic Spice Blend: 1 pod (1 pod)
Diced Coley: 1 pack (2 packs)
Thai Aubergines: 1 pack (2 packs)
Onion: 1 (2)
Lemongrass: 1 stick (2 sticks)
Galangal: 1 piece (2 pieces)
Jasmine Rice: 1 pack (2 packs)
Coriander: 1 bunch (2 bunches)
Thai Basil: 1 bunch (2 bunches)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Penang Paste: 1 pod (2 pods)
Coconut Milk: 1 small can (1 large can)
Palm Sugar: 1 pod (2 pods)
Lime Leaves: 2 (4)
Per serving: Energy (kcal) 717 Fat 20g of which saturates 16g Carbohydrates 91g of which sugars 10g Protein 41g Salt 0.72g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
While some believe that ‘penang’ refers to a forgotten grilling technique that was part of the original recipe, the name is usually thought to refer to Penang in Malaysia, a cosmopolitan, coastal trading hub close to Thailand’s southern tip. In the 19th century, when penang curry first appeared in Thai recipe books, its use of imported dried spices and thicker, more Indian-style sauce would have appealed mostly to the Thai upper classes. But now it’s one of the most widely beloved Thai dishes, a milder take on red curry with its own elegant, fragrant simplicity. Our diced white fish is an ideal pairing with its robust, refined flavours.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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