Salmon in Panang Curry

Ingredients for Salmon in Panang Curry

Instructions for Salmon in Panang Curry

To prepare the Salmon in Panang Curry recipe, please follow these instructions:

Black rice is boiled in 1 liter of lettuce water for approx. 40 minutes.
Coconut milk, peanut butter and Panang curry paste are heated while stirring in a pan.
When sliced, add sliced ​​carrots, finely chopped onions, terned peppers and fish sauce.
The sauce is boiled and will simmer for approx. 15 minutes.
The salmon is prepared and oil is heated on a pan.
Step the salmon on the skinside, then 2/3 is fried and then turn.
As salmon fillets are often thin at one end, it can be difficult to fry evenly, so you must roast for the thickest part.
While the fish is ready for turning, you can carefully peel the skins of the pieces so that they are ready for serving.
If there is water at the rice, pour it out and pour the rice on a serving dish.
Place the salmon pieces on top of the rice.
The sauce is given a fresh fresh lime and seasoned with salt.
Then pour the sauce over the salmon pieces and serve.
Panang curry paste can be bought in Thai stores, but is a paste of curry, lemongrass, garlic, gingerbread, cumin, salt, chili & amp; coriander.