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Pangasius in a vegetable curry
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 416
  • Fat about 25g
  • Carbohydrates about 22g
  • Protein about 21g
This is needed
This is needed for 4 people
  • 1 onions
  • 1 tbsp peanut oil
  • 2 tbsp yellow curry paste
  • 4 dl coconut milk
  • 200 g cocoa beans
  • 0.5 dl water
  • 400 g pangasius fillets
  • 1 tsp salt
  • 2 kaffir lime leaves (Thai-Kit)
  • 125 g baby corn cobs from a jar
  • 200 g frozen peas, defrosted
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Cut the onion into small segments. Heat the oil in a wok or large frying pan, briefly stir-fry the onion then briefly add the curry paste. Add the coconut milk, bring to the boil, then simmer for approx. 5 mins.
Cut the runner beans crosswise into pieces approx. 4 cm wide, add with the water and simmer for approx. 5 mins.
Slice the fish crosswise into pieces approx. 3 cm thick, season with salt. Rinse the baby corn under cold water, halve lengthwise, add to the dish with the fish, peas and Kaffir lime leaves, cover and steep for approx. 5 mins., season. Serving suggestion: fragrant or basmati rice.