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Pangasius With Thai Coconut Curry Sauce And Noodles

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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!

 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!

Nutrition Facts

Serving Size serving

Servings 0


Amount Per Serving
Calories 1244Calories from Fat 124
% Daily Value *
Total Fat 44g68%

Saturated Fat 11g56%
Trans Fat 33g
Cholesterol 11mg4%
Sodium 22mg1%
Potassium 33mg1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.