Monday, December 13, 2010


This is a Thai dish...a great dish, and oh so easy. Panang is a curry paste. You can make your own curry paste from scratch or do like I do and buy the paste at the Asian market, add a few ingredients and PRESTO, you have the most delicious sauce that can be used on chicken, beef, salmon or tofu. The magic paste looks like this.
This really is heaven in a can. It is spicy and creamy and so good. I didn't grill the salmon, I baked it and I served it with fresh veggies from our GARDEN!!! The veggies were quickly stir fried in some sesame oil. I also made this really good Couscous with Ginger, Orange, Almonds and Herbs. The couscous was so yummy and it really went well with the salmon and veggies. I'll post the couscous recipe later.

We grew everything except the carrots.

                                                                 Grilled Salmon Panang

3/4 lb. salmon
1 TBSP. oil (canola or vegetable)
1 TBSP.Panang Curry Paste
3/4 cup coconut milk
1 TBSP. fish sauce
1 tsp. sugar
1/2 tsp. paprika

Grill or bake the salmon your favorite way. I like to put a little canola on it and salt and pepper.

While the salmon is cooking, place the oil and curry paste in a small saucepan over medium heat and stir until fragrant. Stir in coconut milk, fish sauce, sugar and paprika. Bring sauce to a boil and remove from heat. Pour over salmon and serve.

Makes 2 servings.

1 comment:

Ron said...

This is the way it is. The sauce is magnificent. Ron