Panang Curry With Grilled Salmon Recipe
Panang curry coconut milk with kaffir lime leaves, pea-carrot, bell pepper and sweet basil.
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Ingredients
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Curry Base
Vegetables
Salmon
Method
Preparing the Curry Base
- 1
Cook the Curry Paste
In a large saucepan, heat the vegetable oil over medium heat. Add the Panang curry paste and cook for 1-2 minutes until fragrant.
- 2
Add Coconut Milk
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
- 3
Incorporate Kaffir Lime Leaves
Add the kaffir lime leaves to the saucepan. Simmer for about 5 minutes to infuse the flavors.
Cooking the Vegetables
- 4
Prepare the Vegetables
Chop the carrots and bell pepper into bite-sized pieces. Rinse the green peas if using fresh.
- 5
Add Vegetables to Curry
After simmering the curry base for 5 minutes, add the carrots, peas, and bell pepper. Cook for an additional 5-7 minutes until the vegetables are tender.
- 6
Finish with Basil
Stir in the sweet basil leaves and remove from heat. Adjust seasoning if needed.
Grilling the Salmon
- 7
Prepare the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, and lime juice.
- 8
Grill the Salmon
Preheat your grill or grill pan over medium-high heat. Place the salmon fillets skin-side down and grill for about 4-6 minutes on each side, or until cooked through and flaky.
Serving
- 9
Plate the Dish
Serve the grilled salmon on a plate with the Panang curry and vegetables spooned over the top. Garnish with additional basil if desired.
