It’s Cook Something Tuesday again… and this time we’ve invited Jessica Nguyen to share a recipe! She loves Italian and Asian food and is not too shabby with a knife; if you’d like to check her credentials you can find her here.
If you are like us, and need more guidance than just the below…You can head to our instagram to see a video demonstration.
Cooking Time- 45 minutes
Skill Level- Easy
- 2 tablespoons of vegetable oil
- 2 cloves of garlic finely chopped
- 1 red onion, finely chopped
- 300g of prawns, raw, peeled and deveined
- 300g of your choice of white fish, cut into small 5cm pieces (I used ling fillets)
- 2 bunches of your choice of greens (I used green beans and broccolini)
- 1 can of coconut milk
- 2 tablespoons of fish sauce
- 2 tablespoons of finely shaved palm sugar or normal sugar
- 2 cups of white rice, cooked to serve (jasmine or basmati preferred)
- 1 small bunch of fresh coriander to serve
- 2 tablespoons of fried shallots to serve
- 1 sliced fresh red chilli to serve
Panang Red Curry Paste (or you could just buy it)
- 6 dried red chillies
- 1 small piece of galangal, finely chopped or 1 teaspoon of galangal powder
- 1 small piece of ginger, peeled and finely chopped
- 1 lemongrass stalk, pale part bruised, finely chopped
- 3 asian red shallots, roughly chopped or red onion
- 2 coriander roots, chopped
- 4 garlic cloves, roughly chopped
- 3 kaffir lime leaves, destemmed and sliced
- 1 tablespoon of shrimp paste
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander or coriander seeds
- 1 tablespoon of roasted peanuts
- 1 teaspoon of tomato paste
- 2 tablespoons worth of jarred roasted capsicums
- To make the curry paste, soak the dried chillies in hot water for 10-15 minutes or until softened. Remove the chillies from the water (it doesn’t matter if you don’t drain them completely as some water is fine). Reserve the chilli soaking water. Roughly chop the chillies and then place them into the bowl of a food processor with all the remaining ingredients. Blend until smooth, adding some of the chilli soaking water a tablespoon at a time if the ingredients aren’t blending smoothly. Optionally, if you’d like to intensify the red colour in the paste, add some tomato paste or roasted capsicums to the paste to turn it to an intense red colour.
- Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic and sweat for 5 minutes or until soft and translucent. Add half the curry paste (approx. 4 tablespoons) and cook, stirring for about 5 minutes on medium.
- Stir through the coconut milk, bring to the boil and then turn down to medium to simmer. If you’d like to add more water you can add the remaining chilli soaking water or a cup of vegetable stock.
- Add your greens and cook until nearly tender for 5 minutes.
- Add the fish and prawns and cook for 2 minutes.
- Finish seasoning the curry by adding the fish sauce and palm sugar and taste again to see if you would like to add more. Transfer to a serving plate. Drizzle with fresh coriander, fried shallots and slices of red chilli as well as some fresh hot rice.
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