Pangasius in coconut curry sauce

Ingredients for 2 servings:

• ½ bell pepper(s), yellow
• ½ red bell pepper(s)
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tbsp, streaky curry paste, red
• 1 tbsp, leveled curry powder
• 75 ml broth
• 280 g coconut milk
• 1 tbsp lemon juice
• 1 tbsp soy sauce, light
• 1 pinch of turmeric
• 1 tbsp paprika powder, mild
• 1 tsp sugar
• 1 pinch of ginger powder
• 1 pinch of sambal oelek
• 4 fish fillets (pangasius)
• sesame oil
• Spice mix (Chinese)
• Salt
• pepper
• ½ cup rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the bell peppers and cut into small pieces. Peel and finely chop the shallot and garlic clove. Heat the oil in a pan and fry the shallot until translucent. Add the bell peppers and fry briefly. Then add the curry paste and curry powder and stir. Add the chicken stock and coconut cream or milk and let everything simmer for about 10 minutes. Meanwhile, season the pangasius fillet with the Chinese seasoning mix, paprika powder, salt and pepper and fry until crispy. Bring salted water to a boil for the rice and cook the rice. Finally, season the sauce with sambal oelek, lemon juice, soy sauce, turmeric, paprika powder, ginger, salt and pepper and let it simmer briefly. Serve everything hot. Tip: You can also use chicken or shrimp instead of pangasius.