Salmon Panang Curry Recipe

Ingredients

Scaled for your household (4 portions) · original serves 4

• Oil1 tbsp
• Long Beans1 cup
• Carrots1 cup
• Red onion1
• Brown Mushroom1 cup
• Panang Curry Paste6 tbsp
• Palm sugar1½ tbsp
• Lime8 + 1 tbsp
  Original recipe breakdown · used in multiple steps

  • 8 kaffir lime leaves (torn)
  • 1 tbsp lime juice
• Thai Bird’S Eye Chilies3
• Fish sauce3 tsp
• Milk3 cup
• Salt½ tsp
• Chicken stock1½ cup
• Salmon fillets24 oz
• Basil1 cup + to taste
  Original recipe breakdown · used in multiple steps

  • 1 cup thai basil leaves (roughly torn)
  • Extra thai basil leaves (for garnish)
• Roasted peanuts½ cup
  for topping)

Method

1. 1

   Heat the oil in a medium saucepan on medium-high heat. stir in beans, carrots, red onion,; then shiitake mushrooms. mix-fry 2 minutes. Remove and reserve

2. 2

   In the same pan, stir in curry paste. mix-fry 30 seconds until aromatic. stir in palm sugar; then mix briefly.

3. 3

   Stir in kaffir lime leaves, chilies, fish sauce, coconut milk, lime juice,; then salt. Mix well, put the lid on with a lid, and simmer 5 minutes. mix in chicken stock.

4. 4

   Gently place salmon fillets into the curry. Simmer 4–5 minutes, then gently flip; then cook 3–4 minutes more until just opaque.

5. 5

   Return sautéed vegetables to the pan. stir in Thai basil leaves; then mix to mix together.

6. 6

   At this stage, serve hot with jasmine rice, topped with roasted peanuts and extra basil leaves.