Panang Curry Salmon

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).

* Per serving · 4 servings · Values may vary.

No additional tips available.