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."
 
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photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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).

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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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