For ➍jar of Panang curry paste*
1 can coconut milk
a handful shallots, chopped
3 sturdy carrots, in pieces
3 sweet potatoes, unpeeled
a red pepper
500 g cod fillet
fish sauce
coriander
basil
parsley
Shred a mixture of herbs (coriander, basil, parsley...)
Bake the sweet potatoes in their skins in the oven at 180°C for 3 m or until the skin comes off. Peel off the skins. Set aside to cool.
Allow plenty peanut oil to fry the shallots in, along with the raw carrots. When the shallots are translucent, then add the whole jar of curry paste. Add the coconut milk and simmer for 20 m until the carrots are tender. If the sauce is too thick, add a little water.
Meanwhile cut the red pepper into pieces and fry separately on a high heat. The pieces should remain crunchy and may be slightly burnt on the edge.
Pour the saus with carrots and shallots in an oven-safe bowl.
Cut the cooled sweet potatoes into wedges and arrange them in the bowl. Cut and add the fried peppers. Cut the cod into wedges and add.
Season to taste with fish sauce (or salt) and pepper. Leave the bowl in the oven for 15 m at 180°C (or until fish is cooked).
Spoon onto plates with rice and sprinkle generously with the fresh herbs. Drizzle, if necessary, some lime juice over it.
Bake the sweet potatoes in their skins in the oven at 180°C for 3 m or until the skin comes off. Peel off the skins. Set aside to cool.
Allow plenty peanut oil to fry the shallots in, along with the raw carrots. When the shallots are translucent, then add the whole jar of curry paste. Add the coconut milk and simmer for 20 m until the carrots are tender. If the sauce is too thick, add a little water.
Meanwhile cut the red pepper into pieces and fry separately on a high heat. The pieces should remain crunchy and may be slightly burnt on the edge.
Pour the saus with carrots and shallots in an oven-safe bowl.
Cut the cooled sweet potatoes into wedges and arrange them in the bowl. Cut and add the fried peppers. Cut the cod into wedges and add.
Season to taste with fish sauce (or salt) and pepper. Leave the bowl in the oven for 15 m at 180°C (or until fish is cooked).
Spoon onto plates with rice and sprinkle generously with the fresh herbs. Drizzle, if necessary, some lime juice over it.
*Make it yourself. Or use a green curry paste.
