Panang Cod

Panang Cod

Updated: Jan 1, 2019

Serves 3-4 people - Quick and Easy

Panang Cod

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Difficulty: Quick and Easy


35g Mae Jum Panang Curry Paste - Order your Mae Jum Paste

400g Cod

10g Red Chillies

5-6 Kaffir Lime Leaves

400ml Coconut Milk

2 tbsp Pure Vegetable Oil (Rapeseed Oil)

Seasoning (to taste)

2 tbsp Fish Sauce (or soy sauce for a lighter taste or to avoid fish allergies)

1 tbsp Palm Sugar (light brown sugar or coconut sugar)


  1. Slice the red chillies

  2. Finely chop the kaffir lime leaves

Cooking Instructions

1. Add the oil and Panang curry paste into a large saucepan, bring to a moderate heat and blend till smooth.

2. Add the fish sauce and palm sugar to taste.

3. Add 200g of the creamy layer of the coconut milk and let it cook for 5 minutes

TIP: Simmer longer to allow the coconut oil to separate slightly from the coconut milk and continue to fry the paste to extract maximum flavour.

4. Add the rest of the coconut milk and bring to a boil.

5. Place the Cod into the large saucepan, cook each side of the Cod for 3 minutes each.

6. Turn off the heat and add the red chillies and kaffir lime leaves on top.

7. Serve with rice, noodles or potatoes.

8. Enjoy, it's delicious.

Making the perfect Thai curry

Principles of Thai Cuisine

THAI HERBS AND SPICES                          Simply Thai, Simply Delicious

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon
  • White YouTube Icon
  • White Google+ Icon

© 2018 by Mae Jum Limited

MAE JUM LOGO with Border (1).jpg