Serves 5 people
panang curry sauce:

50 g panang curry paste
500 g coconut milk
30 g palm sugar
30 g fish sauce
3 fresh kaffir leaves
corn puree:

500 g sweet corn
1 kg cream
pinch of salt
burned onion puree:

500 g grilled onion
1 kg cream
pinch of salt
oyster sauce:

200 g oyster sauce
100 g soy sauce
100 g white sugar
stir fry vegetables:

60 g local/green vegetables
2-3 garlic cloves
fish:

120 g grouper fish

Recipe Courtesy of
Chef Ton

Panang Curry with Grouper Fish

Panang curry is a thick, red, nutty Thai curry that’s spicy and just sweet enough to slurp on. Here, the curry paste is typically bubbled with coconut milk and palm sugar for a creamy and rough sweetness. And for a zesty, salty side, splash of fish sauce and kaffir leaves are simmered into the mix. This recipe by Thai Michelin-starred chef Ton, shakes things up with just a couple flicks of thick curry and a puree of local sweet corn and onion on slices of soft white grouper, all resting on bed of stir-fried Thai vegetables.

Difficulty: Medium

Preparation: 60 min
Cook: 20 min
Clean up: 10 min

Steps: 5 steps
17 Ingredients

Difficulty: Medium
Steps: 5 steps
17 Ingredients

Preparation: 60 min
Cook: 20 min
Clean up: 10 min

Instructions

Prepare sauces
Making the panang curry sauce.
- Over medium heat, reduce all ingredients by about 10 minutes. Blend the sauce and strain.
Making the oyster sauce.
- Boil all ingredients in the pot until sugar is melted.

Prepare puree
Making corn puree.
- Remove the outer layers of fresh sweet corn and peel of the silk. Using the sharp knife to cut the sweet corn off the cob.
- Burn a bit of sweet corn on medium heat until it turns to color. Then put into the pot with cream and a pinch of salt. Taste.
- Reduce about 15 mins. Blend and strain.
Making burned onion puree.
- Stir-grill onion with oil in the pot. Keep stirring till the onion is turning a bit brown.
- Add cream and a pinch of salt and reduce about 10 minutes. Taste.

Prepare fish
- Cut a grouper per portion nicely.
- Confit in oil at 62°C about 35 minutes.

Prepare the vegetable
- Prepare the local vegetable for stir-frying.
- Chop a little bit of garlic.

Assemble the dish
- Over high heat, stir-fry local vegetables with garlic and oyster sauce.
- Bring out the plate and nicely paint the corn puree and onion puree. Lay down stir-fry vegetables and fish we prepared.