Salmon Panang Curry

By Cafe Delites · 40 min

Ingredients

Instructions

1. Heat the oil in a medium saucepan over medium-high heat. Stir-fry the long beans, carrots, red onion and shiitake mushrooms for 2 minutes, then set aside.
2. In the same pan, stir-fry the panang curry paste for 30 seconds until fragrant. Add the palm sugar and stir briefly.
3. Add the kaffir lime leaves, chilies, fish sauce, coconut milk, lime juice and salt. Mix well, cover and simmer for 5 minutes. Stir in the chicken stock.
4. Gently place the salmon fillets into the curry and simmer for 4-5 minutes, then flip carefully and cook 3-4 minutes more until just opaque.
5. Return the vegetables to the pan, add the Thai basil and stir to combine.
6. Serve hot with jasmine rice, topped with roasted peanuts and extra basil.

Summarized from Cafe Delites's video. Watch it for the details.

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