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