From Cafe Delites
Salmon Panang Curry Recipe
- Time
- 40 min
- Makes
- 4
- Ingredients
- 18
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Ingredients
- 1 tbsp oil (for frying)
- 1 cup long beans (cut into 2-inch pieces)
- 1 cup carrot slices (0.2-inch thick)
- 1 red onion (cut in wedges)
- 1 cup shiitake mushrooms (sliced)
- 6 tbsp panang curry paste (mae ploy)
- 1½ tbsp palm sugar
- 8 kaffir lime leaves (torn)
- 3 thai bird’s eye chilies (chopped)
- 3 tsp fish sauce
- 3 cups coconut milk
- 1 tbsp lime juice
- ½ tsp salt
- 1½ cups unsalted chicken stock
- 24 oz salmon fillet skin on ( 4 fillets)
- 1 cup thai basil leaves (roughly torn)
- ½ cup roasted peanuts (chopped, for topping)
- Extra thai basil leaves (for garnish)
Nutrition
- Calories
- 588 kcal
- Fat
- 53 g
- Serving size
- 1 serving
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 808 mg
- Protein
- 13 g
- Trans fat
- 0.02 g
- Carbohydrate
- 24 g
- Saturated fat
- 36 g
- Unsaturated fat
- 14 g
As published by Cafe Delites.
The method
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