Salmon In Twin Rivers Recipe
Salmon fillet in panang & green coconut milk curry, served with zucchini, bell peppers, bamboo shoots, carrots, kaffir lime leaves, & basil
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 Vegetables
Slice the zucchini, bell peppers, and carrots into thin strips. Drain the bamboo shoots and set aside.
- 2
Cook the Salmon
In a large skillet, heat olive oil over medium heat. Season the salmon fillets with salt and pepper. Add the salmon to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- 3
Make the Curry Sauce
In the same skillet, add the panang curry paste and cook for 1-2 minutes until fragrant. Pour in the green coconut milk and stir well to combine. Add the kaffir lime leaves and bring to a simmer.
- 4
Add Vegetables
Stir in the zucchini, bell peppers, bamboo shoots, and carrots. Cook for another 5-7 minutes until the vegetables are tender but still crisp.
- 5
Combine
Return the cooked salmon to the skillet, spoon the curry sauce over the fish, and let it simmer for an additional 2-3 minutes.
- 6
Garnish and Serve
Garnish the dish with fresh basil leaves before serving. Enjoy your Salmon in Twin Rivers!