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- 3 pieces of sliced pangasius
- 2 cloves of garlic
- 1/2 red pepper
- 1 sprig of lemongrass
- 1/2 onion
- 1 tbsp. tablespoon of vegetable oil
- 55g red curry paste
- 400ml coconut milk
- 300 ml of water
- 1 tbsp. teaspoon of sugar
- 2 tbsp. tablespoon of nuoc mam sauce
- 15 kaffir leaves
:
Preparation
- Defrost 3 pieces of sliced pangasius
- Peel and finely chop 2 cloves of garlic
- Cut the red pepper into thin slices
- Slice a sprig of lemongrass
- Slice ½ onion
- In a Dutch oven, pour the vegetable oil and brown the garlic and lemongrass for 1 minute. Then add 55g of red curry paste and mix.
- Brown the sliced onion for 1 minute then add the pangasius pieces
- Pour 400ml of coconut milk and 300ml of water. Cover and let everything simmer for 15 minutes over medium heat.
- After 15 minutes, remove the lid and add the pepper slices. Then season with sugar, fish sauce and kaffir leaves
- Let everything cook for 10 minutes over low heat.
- Arrange in a bowl
