Budget Mackerel Panang Curry
Tired of expensive seafood? This rich, aromatic curry uses mackerel for a deep, savory flavor on a budget.
When you're exhausted after a long day and craving something exotic but don't want to spend a fortune or spend hours in the kitchen, this Mackerel Panang Curry is your secret weapon. It delivers that iconic creamy, nutty texture of traditional Thai curry while utilizing mackerel—a sturdy, flavorful fish that keeps the grocery bill low. The coconut milk creates a luscious base that coats every bite, while the subtle heat from the curry paste warms you up instantly. You'll love how the rich aroma fills your home, making it feel like a luxury meal despite its simple preparation. It’s hearty enough to be satisfying and forgiving enough for a weeknight rush; just toss everything into one pot and let the flavors marry beautifully.
Ingredients
- 1.5 lb mackerel fillets — skin removed if preferred
- 14 oz coconut milk — full fat for best texture
- 3 tbsp panang curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 unit shallots — thinly sliced
- 1 unit red bell pepper — sliced into strips
- 2 unit garlic cloves — minced
- 1 tsp fresh ginger — grated
- 0.5 cup fresh basil leaves
Method
- 1 Heat a large pot or deep skillet over medium heat and add the curry paste, sliced shallots, garlic, and ginger.
- 2 Sauté the aromatics for about 2 minutes until they become fragrant; do not let the garlic burn.
- 3 Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine everything into a smooth, creamy base.
- 4 Bring the mixture to a gentle simmer and let it bubble for 5 minutes to thicken slightly.
- 5 Add the sliced bell peppers and cook for another 3-4 minutes until they are slightly softened but still have a bite.
- 6 Gently nestle the mackerel fillets into the sauce. Simmer uncovered for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
- 7 Stir in the fresh basil leaves at the very end, let sit for 1 minute, and serve over rice.
Variations
- Vegetarian Swap — Replace the mackerel with extra firm tofu blocks and swap the fish sauce for soy sauce.
- Faster Finish — Skip the sautéing of the aromatics; simply whisk all ingredients into the pot and simmer until the fish is done.
Notes
If you can't find panang curry paste, a high-quality red curry paste works as a great substitute. Mackerel is heartier than most fish, so it holds up beautifully in this simmer.
Equipment that helps
- Large Pot or Skillet — Allows you to simmer the sauce and cook the fish in one vessel for easy cleanup.
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