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Thai-style panang with halibut in coconut milk and fried rice

Thai-style panang with halibut in coconut milk and fried rice

  • Greenland halibut
Time:30 min.
Time:30 min.


1200 g halibut fillet

1 kg basmati rice

2 l coconut milk

4 tablespoons panang curry paste

4 tablespoons sugar

4 tablespoons fish sauce

6 chicken stock cubes

2 heads of broccoli

1 bunch of basil (can be left out)

200 g unsalted peanuts (can be left out)

Vegetable oil for frying

Salt and pepper

Cooking instructions

Roast the unsalted peanuts in the oven until they are golden, about 12 minutes at 180°C. Allow to cool and then chop them roughly.

Fry the curry in a saucepan in a little oil for about 3 minutes.

Add the coconut milk, sugar, fish sauce and stock cubes and allow to simmer for 30 minutes.

Boil the rice according to the instructions on the packet and toast in a pan in a little oil. Keep it warm in the oven.

Cut the broccoli into florets and cut the thawed halibut into bite-sized pieces.

Place the fish and the broccoli in the saucepan and allow to simmer for 5 minutes. Season with salt and pepper.

Drizzle peanuts and coarsely chopped basil over the dish and serve immediately with the fried rice.

Next recipe: Fried halibut with tomato, wheat grains and wild garlic cream