Pangasius With Thai Coconut Curry Sauce And Noodles

AuthorSylvieCategory, , DifficultyIntermediate

When the weather is cold, I crave saucy spicy foods like this recipe I am sharing with you today. Flaky Pangasius fillets served over a beautiful Thai coconut curry sauce with sugar snap peas, rice vermicelli noodles to soak all that beautiful sauce, fresh herbs, and crunchy toasted peanuts. This dish is a joy to cook as it will fill your kitchen with fragrant and appetizing smells. It's colorful, bold in flavor, and absolutely delicious!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 907 g Blue Tide Pangasius fillets, thawed completely
 3 tbsp vegetable oil
 4 shallots, thinly sliced
 Salt to taste
 Black pepper to taste
 3 garlic cloves, crushed
 2 tbsp grated ginger
 1 ½ tbsp thinly sliced lemongrass
 3 tbsp Thai curry paste
 800 ml coconut milk
 300 g rice vermicelli noodles
 1 ½ tbsp sesame oil
 2 tbsp lime zest
 1 tbsp fish sauce
 1 tbsp honey
 2 tbsp lime juice
 300 g sugar snap peas
 ¼ cup chopped cilantro, plus more to serve
 A handful of basil leaves to serve
 3 tbsp chopped toasted peanuts to serve
 Sliced chili to serve
 Lime wedges to serve
1

Preheat a large shallow pot on medium heat. Add 2 tbsp of vegetable oil, shallots, a pinch of salt and black pepper. Pan-fry for 5 minutes or until shallots are translucent. Add the garlic, ginger, lemongrass, and cook for 1 minute. Add the curry paste and pan-fry for 4 minutes while stirring. Add the coconut milk, switch to low heat, and let it simmer uncovered for 10 minutes or until the sauce is reduced by 1/3. Stir occasionally.

2

Bring a large pot of water to a boil. Cook the noodles according to the packet instructions. Drain and toss the cooked noodles with the sesame oil. Keep warm.

3

Heat a non-stick skillet on medium heat. To achieve better results, pat dry the Pangasius fillets on both sides using a kitchen paper. Season with salt, black pepper and add the lime zest. Add 1 tbsp of oil to the hot pan. Pan-fry the fillets for 2 minutes on each side, or until cooked through and flaky. Keep warm while you quickly finish the sauce.

4

To the curry, add the fish sauce, honey, lime juice, sugar snap peas, and chopped cilantro. Taste and adjust the seasoning and acidity. Let it simmer for 1 minute and remove from the heat.

5

Divide the curry and noodles among 4 plates, and top with the Pangasius fillets. Add plenty of basil leaves, toasted peanuts, and sliced chili. Serve with lime wedges for squeezing. Enjoy!

Ingredients

 907 g Blue Tide Pangasius fillets, thawed completely
 3 tbsp vegetable oil
 4 shallots, thinly sliced
 Salt to taste
 Black pepper to taste
 3 garlic cloves, crushed
 2 tbsp grated ginger
 1 ½ tbsp thinly sliced lemongrass
 3 tbsp Thai curry paste
 800 ml coconut milk
 300 g rice vermicelli noodles
 1 ½ tbsp sesame oil
 2 tbsp lime zest
 1 tbsp fish sauce
 1 tbsp honey
 2 tbsp lime juice
 300 g sugar snap peas
 ¼ cup chopped cilantro, plus more to serve
 A handful of basil leaves to serve
 3 tbsp chopped toasted peanuts to serve
 Sliced chili to serve
 Lime wedges to serve

Directions

1

Preheat a large shallow pot on medium heat. Add 2 tbsp of vegetable oil, shallots, a pinch of salt and black pepper. Pan-fry for 5 minutes or until shallots are translucent. Add the garlic, ginger, lemongrass, and cook for 1 minute. Add the curry paste and pan-fry for 4 minutes while stirring. Add the coconut milk, switch to low heat, and let it simmer uncovered for 10 minutes or until the sauce is reduced by 1/3. Stir occasionally.

2

Bring a large pot of water to a boil. Cook the noodles according to the packet instructions. Drain and toss the cooked noodles with the sesame oil. Keep warm.

3

Heat a non-stick skillet on medium heat. To achieve better results, pat dry the Pangasius fillets on both sides using a kitchen paper. Season with salt, black pepper and add the lime zest. Add 1 tbsp of oil to the hot pan. Pan-fry the fillets for 2 minutes on each side, or until cooked through and flaky. Keep warm while you quickly finish the sauce.

4

To the curry, add the fish sauce, honey, lime juice, sugar snap peas, and chopped cilantro. Taste and adjust the seasoning and acidity. Let it simmer for 1 minute and remove from the heat.

5

Divide the curry and noodles among 4 plates, and top with the Pangasius fillets. Add plenty of basil leaves, toasted peanuts, and sliced chili. Serve with lime wedges for squeezing. Enjoy!

Pangasius With Thai Coconut Curry Sauce And Noodles
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