PANANG CURRY SALMON
I love the Panang Salmon at the local Thai restaurant and wanted to be able to make it myself. This is an adaptation of the recipe on the Mae Ploy Curry Paste container. Coconut milk comes in a 16 oz can and a slightly smaller size. Coconut milk varies in quality as well--some thicker than others. Experiment until you find a brand you like. So far, my favorite is AROY-D from Thailand. If you can only find the smaller size, just use less water. This ratio of curry paste to liquid is moderately spicy--adjust to your tastes. If you don't know--start with half of what is called for.
Provided by SharleneW
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir-fry curry paste in soybean oil.
- Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes.
- Turn salmon and add remaining coconut milk and water, gently mix.
- Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).
- Sprinkle sugar over, mix in and adjust seasoning to taste.
- Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen).
Nutrition Facts : Calories 603.2, Fat 27.8, SaturatedFat 19.5, Cholesterol 51.6, Sodium 127.7, Carbohydrate 64.8, Fiber 0.2, Sugar 62.8, Protein 24.4
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