Serves 4-6
Ingredients
· 4-6 salmon steaks / skinless fillets (6 oz. per piece)
· 2 tablespoon unsalted butter or vegetable oil
· ½ cup coconut cream (the thick layer at the top of a can of coconut milk)
· 1-2 tablespoons Phanaeng curry powder (comes with SUYL meal kit)
· 1 cup coconut milk
· 1 tablespoons fish sauce or 1 tsp salt for vegan version
· 1 piece of palm sugar or 1 tablespoon light brown sugar
· Dried Thai chili and dried kaffir lime leaf for garnish (comes with SUYL meal kit)
Directions:
1. Heat up a 9-inch skillet or frypan, add unsalted butter or vegetable oil, wait until the butter melts and shimmer.
2. Add salmon and sear until it turns golden color then flip and repeat the process for the other side. Remove the salmon from the frypan and set aside.
3. In a 2 qt. saucepan, combine the coconut cream, and Phanaeng curry powder over medium-high heat and stir until the sauce is fragrant and the coconut fat separates (about 2 minutes). Add the remaining coconut milk and stir well.
4. Add 1 tablespoon of the fish sauce, (or salt if vegan), and sugar. Turn the heat up to medium-high then bring the curry back to a gentle boil, stirring occasionally. (about 2-3 minutes).
5. Remove the saucepan from the heat. Pour the Phaneang sauce over the fried salmon and sprinkle the dried chiles as well as kaffir lime leaves. Serve immediately with rice, pita bread or tortilla.
Recommended Protein choices:
Halibut, Chilean sea bass, Black Cod and shrimps or prawns.
* Add water is NOT recommended for this recipe.