Ingredients

  • Serves 5 people
  • panang curry sauce:

    50 g panang curry paste

  • 500 g coconut milk

  • 30 g palm sugar

  • 30 g fish sauce

  • 3 fresh kaffir leaves

     

  • corn puree:

    500 g sweet corn

  • 1 kg cream

  • pinch of salt

     

  • burned onion puree:

    500 g grilled onion

  • 1 kg cream

  • pinch of salt

     

  • oyster sauce:

    200 g oyster sauce

  • 100 g soy sauce

  • 100 g white sugar

     

  • stir fry vegetables:

    60 g local/green vegetables

  • 2-3 garlic cloves

     

  • fish:

    120 g grouper fish

Log in to watch this premium content and more!
Log in to watch this premium content and more!
Recipe Courtesy of
Chef Ton

Panang Curry with Grouper Fish

Panang curry is a thick, red, nutty Thai curry that’s spicy and just sweet enough to slurp on. Here, the curry paste is typically bubbled with coconut milk and palm sugar for a creamy and rough sweetness. And for a zesty, salty side, splash of fish sauce and kaffir leaves are simmered into the mix. This recipe by Thai Michelin-starred chef Ton, shakes things up with just a couple flicks of thick curry and a puree of local sweet corn and onion on slices of soft white grouper, all resting on bed of stir-fried Thai vegetables.
  • Medium
  • 60 min
  • 20 min
  • 10 min
  • 5 steps
  • 17 Ingredients
  • Medium
  • 5 steps
  • 17 Ingredients
  • 60 min
  • 20 min
  • 10 min

Instructions

  1. Prepare sauces

    Making the panang curry sauce.

    • Over medium heat, reduce all ingredients by about 10 minutes. Blend the sauce and strain.

    Making the oyster sauce.

    • Boil all ingredients in the pot until sugar is melted.


  2. Prepare puree

    Making corn puree.

    • Remove the outer layers of fresh sweet corn and peel of the silk. Using the sharp knife to cut the sweet corn off the cob.
    • Burn a bit of sweet corn on medium heat until it turns to color. Then put into the pot with cream and a pinch of salt. Taste.
    • Reduce about 15 mins. Blend and strain.

    Making burned onion puree.

    • Stir-grill onion with oil in the pot. Keep stirring till the onion is turning a bit brown.
    • Add cream and a pinch of salt and reduce about 10 minutes. Taste.
    Prepare puree


  3. Prepare fish

    • Cut a grouper per portion nicely.
    • Confit in oil at 62°C about 35 minutes.
    Prepare fish


  4. Prepare the vegetable

    • Prepare the local vegetable for stir-frying.
    • Chop a little bit of garlic.


  5. Assemble the dish

    • Over high heat, stir-fry local vegetables with garlic and oyster sauce.
    • Bring out the plate and nicely paint the corn puree and onion puree. Lay down stir-fry vegetables and fish we prepared.
    Assemble the dish


Plate and Serve!

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 5 people
  • panang curry sauce:

    50 g panang curry paste

  • 500 g coconut milk

  • 30 g palm sugar

  • 30 g fish sauce

  • 3 fresh kaffir leaves

     

  • corn puree:

    500 g sweet corn

  • 1 kg cream

  • pinch of salt

     

  • burned onion puree:

    500 g grilled onion

  • 1 kg cream

  • pinch of salt

     

  • oyster sauce:

    200 g oyster sauce

  • 100 g soy sauce

  • 100 g white sugar

     

  • stir fry vegetables:

    60 g local/green vegetables

  • 2-3 garlic cloves

     

  • fish:

    120 g grouper fish

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.