Penang fish curry

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I learned Penang fish curry from a friend in George Town who insisted the secret was frying the paste until it "sweated" — meaning you cook it long enough for the oil to separate and float to the top. I've made this at least two dozen times since, and every batch has been better than the last once I stopped rushing the curry paste step.

I keep a jar of store-bought Penang curry paste in my pantry because life is busy, but I always give it a proper fry before adding liquid. It transforms something good into something that makes you close your eyes for a second when you taste it — rich, bright, just enough chili heat to make you want another forkful.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dishes

Cuisine: asian-fusion

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

For the curry paste (if making from scratch):

6 dried red chilies soaked in warm water and drained
4 shallots peeled
3 garlic cloves
2 tbsp fresh galangal or ginger
1 tsp shrimp paste
1/2 tsp turmeric powder

For the curry:

2 tbsp vegetable oil
1 cup store-bought Penang curry paste or homemade from above
400 ml coconut milk
500 g firm white fish fillets cut into 1-inch pieces (snapper or cod work well)
3 tbsp fish sauce
2 tbsp palm sugar or brown sugar
1 lime juiced
5 Thai basil leaves
Cooked jasmine rice for serving

Method

Heat oil in a medium pot over medium heat. Add the curry paste and fry, stirring constantly, until the oil begins to separate from the paste — about 8-10 minutes. The edges of the paste will look like they're glistening with their own oils.
Pour in half the coconut milk and stir well to combine with the fried paste. Cook for 5 minutes, then add the remaining coconut milk, fish sauce, and sugar. Bring to a gentle simmer (not a rolling boil). Taste — it should be balanced between salty, sweet, and slightly spicy. Adjust as needed.
Gently add the fish pieces into the simmering curry. Cook for 6-8 minutes until the fish reaches an internal temperature of 145°F and flakes easily with a fork. Do not stir too aggressively — you want to keep the fish intact.
Remove from heat and stir in lime juice and Thai basil leaves. Serve immediately over jasmine rice, spooning extra curry sauce over each portion.

Nutrition

Calories: 380kcalCarbohydrates: 18gProtein: 28gFat: 22gSaturated Fat: 16gCholesterol: 75mgSodium: 920mgPotassium: 480mgFiber: 3gSugar: 8gVitamin A: 35IUVitamin C: 12mgCalcium: 60mgIron: 2mg

Notes

Substitutions: Shrimp paste can be swapped with anchovy paste for a vegetarian version. If you don't have Thai basil, regular sweet basil or even cilantro works fine. For more heat, add an extra chili to the paste.
Storage: Keeps in the refrigerator for up to 3 days. The flavors deepen overnight. Reheat gently — coconut milk can separate if boiled too hard.
Serving suggestion: I like adding a quick pickle of sliced cucumber and red onion with rice vinegar on the side. It cuts through the richness beautifully.

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