Prep 5 mins
Cook 15 mins
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.
- 59.14 ml panang curry paste (I used Mae Ploy brand)
- 14.79 ml canola oil
- 453.59-566.99 g salmon fillets, cut in 4 serving size portions
- 453.59 g can coconut milk, divided
- 118.29-177.44 ml water
- 8.62 ml sugar
- fresh kaffir lime leaf (garnish)
- sliced chile (garnish, Thai red chilies are nice and spicy!)
- 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).