Panang Curry Salmon

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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