Poached Panang Salmon
4-6 Servings
4-6 Servings
The sweet, milder flavor of Panang Curry pairs nicely with this succulent fish. Combined with wine and lemon it has a sophisticated flavor.
Ingredients
- 1 tablespoon and 2 teaspoons Panang Curry Paste
- 1/2 cup dry vermouth wine
- 1-13.5 oz can Coconut Milk
- 2 lbs salmon, fillets or steaks
- 2 tablespoons fresh lemon juice (1 lemon)
- 3 tablespoons chopped fresh chives
Directions
- In a large skillet, combine Panang Curry with vermouth. Boil until curry is dissolved and liquid is reduced by half. Whisk in Coconut Milk until combined.
- Add salmon and bring to a boil. Turn down to simmer and cover. Cook for 5 minutes and turn salmon over. Re-cover and simmer 5 minutes more, or until fish is opaque and flakes with a fork.
- Place salmon on individual plates or platter, and cover to keep warm. Add lemon to curry sauce and stirring, boil until thickened. Pour sauce over fish and garnish with chives.
In This Recipe
Yellow Curry Noodles bring the aromatic scents of our Yellow Curry Rice and makes a delicious, flavorful Quick Meal, ready in minutes.
The Thai chilies that spice up our Red Curry Paste give these Red Curry Noodles the same kick. Add water, heat, and go!
This is our most popular Quick Meal. Authentic Thai Peanut Noodles have never been so easy before- ready in the microwave in just 4 minutes!
Make real Pad Thai in no time! The rice noodles and Pad Thai sauce are all right here. Just cook in the microwave and serve.
This Quick Meal has a mellow, comforting flavor. A classic Thai flavor combination, Coconut and Ginger, make this a favorite.
The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.