Panang Curry Salmon

8 ingredients
6 steps

Ingredients

  • 1/4 cup panang curry paste (I used Mae Ploy brand)
  • 1 tablespoon canola oil
  • 16 -20 ounces salmon fillets, cut in 4 serving size portions
  • 1 (16 ounce) can coconut milk, divided
  • 1/2 - 3/4 cup water
  • 1 3/4 teaspoons sugar
  • fresh kaffir lime leaf (garnish)
  • sliced chile (garnish, Thai red chilies are nice and spicy!)

Directions

  1. 1
    Stir-fry curry paste in soybean oil.
  2. 2
    Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes.
  3. 3
    Turn salmon and add remaining coconut milk and water, gently mix.
  4. 4
    Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).
  5. 5
    Sprinkle sugar over, mix in and adjust seasoning to taste.
  6. 6
    Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen).

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