Photograph by Rob DeVore
I'm going out on a limb with this one, but I'll share it with you anyway. The ex used to make a KILLER Chicken Penang. This is MY version of it. You can use fish, chicken or just veggies with it.....but since this is a fishing blog, we'll stick with fish. I totally LOVE this dish.
Please excuse my redneck recipe writing style.
Boil a pot of water and get your jasmine rice started.
In a large skillet, cook 4 fillets of flounder with a bit of olive oil and 2 teaspoons of lemon juice and a pinch of freshly ground lemongrass.
When the flounder is cooked, shake, open and pour a can of coconut milk. Pour over fish into skillet.
Add 2 teaspoons of red curry paste and stir with coconut milk and fish.
Add a head of fresh broccoli, cauliflower, and carrots.
Add 2 tablespoons of fish sauce.
Cover skillet and simmer on low for 15 minutes.
Serve with the jasmine rice.
Smile and enjoy.
Read more of Rob's Inane Musings HERE
Source: Yakangler
Boil a pot of water and get your jasmine rice started.
In a large skillet, cook 4 fillets of flounder with a bit of olive oil and 2 teaspoons of lemon juice and a pinch of freshly ground lemongrass.
When the flounder is cooked, shake, open and pour a can of coconut milk. Pour over fish into skillet.
Add 2 teaspoons of red curry paste and stir with coconut milk and fish.
Add a head of fresh broccoli, cauliflower, and carrots.
Add 2 tablespoons of fish sauce.
Cover skillet and simmer on low for 15 minutes.
Serve with the jasmine rice.
Smile and enjoy.
Read more of Rob's Inane Musings HERE
Source: Yakangler
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