Name: Grandma Chula’s Thai Salmon Panang Curry
Yield: Feeds 4
Ingredients: handful fresh Thai basil, leaves picked; 4 skinless salmon fillets; 2 red chillies, sliced into thin slivers; 1 x 400 ml (14 oz) tin coconut milk; 2 tbsp panang curry paste (found in Thai supermarkets); 1 tbsp coconut palm sugar; 1 tbsp coconut oil; 2 tbsp fish sauce

Preparation info

Feeds
4

Difficulty
Easy

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

1 tbsp coconut oil
2 tbsp panang curry paste (found in Thai supermarkets)
4

Method

Put a frying pan large enough to hold your 4 salmon fillets on to a medium heat and add the oil.
Add the paste and stir (if you like your curries a little hotter, add a touch more paste).
Put the salmon fillets into the pan and cook for a few minutes on each side.
Add half the tin of coconut milk, the coconut sugar and fish sauce. Stir until

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Grandma Chula’s Thai Salmon Panang Curry

Ingredients

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