Pla Yang Prik Khing Recipe
Grilled Salmon filet with sauteed green beans in a roasted red Thai curry sauce with crispy salmon flakes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salmon
Season the salmon filets with salt and black pepper on both sides. Heat 1 tablespoon of vegetable oil in a grill pan over medium-high heat. Grill the salmon for about 4-5 minutes on each side or until cooked through and flaky. Remove from heat and set aside.
- 2
Sauté the Green Beans
In the same pan, add the remaining vegetable oil. Add the green beans and sauté for about 3-4 minutes until they are tender-crisp.
- 3
Make the Curry Sauce
In a separate saucepan, combine the red Thai curry paste and coconut milk over medium heat. Stir until well mixed and bring to a gentle simmer. Add fish sauce and lime juice, and cook for an additional 2-3 minutes.
- 4
Combine and Serve
Add the sautéed green beans to the curry sauce and stir to combine. Plate the grilled salmon, top with the green beans and sauce, and garnish with fresh basil leaves. Optionally, you can flake some of the salmon on top for crispy texture.
