PANANG CURRY SALMON
I love the Panang Salmon at the local Thai restaurant and wanted to be able to make it myself. This is an adaptation of the recipe on the Mae Ploy Curry Paste container. Coconut milk comes in a 16 oz can and a slightly smaller size. Coconut milk varies in quality as well--some thicker than others. Experiment until you find a brand you like. So far, my favorite is AROY-D from Thailand. If you can only find the smaller size, just use less water. This ratio of curry paste to liquid is moderately spicy--adjust to your tastes. If you don't know--start with half of what is called for.
Provided by SharleneW
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir-fry curry paste in soybean oil.
- Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes.
- Turn salmon and add remaining coconut milk and water, gently mix.
- Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).
- Sprinkle sugar over, mix in and adjust seasoning to taste.
- Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen).
Nutrition Facts : Calories 603.2, Fat 27.8, SaturatedFat 19.5, Cholesterol 51.6, Sodium 127.7, Carbohydrate 64.8, Fiber 0.2, Sugar 62.8, Protein 24.4
PANANG CURRY
This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.
Provided by uwjester
Categories World Cuisine Recipes Asian
Time 28m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
- Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g
EASY PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.
Provided by Wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
- Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 17.8 g, Cholesterol 36.6 mg, Fat 53.2 g, Fiber 3.1 g, Protein 19.4 g, SaturatedFat 43.7 g, Sodium 896.4 mg, Sugar 9.1 g
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