Panang Curry Salmon

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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!)

Recipe

• 1 stir-fry curry paste in soybean oil.
• 2 add 1 cup of coconut milk. stir until blended thoroughly and bubbling. add salmon and continue cooking for 2-3 minutes.
• 3 turn salmon and add remaining coconut milk and water, gently mix.
• 4 heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).
• 5 sprinkle sugar over, mix in and adjust seasoning to taste.
• 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).