Panang Curry Salmon

• 1/4 cup panang curry paste (I used Mae Ploy brand)
• 1 tablespoon canola oil
• 16 -20 ounces salmon fillets, cut in 4 serving size portions
• 1 (16 ounce) can coconut milk, divided
• 1/2 - 3/4 cup water
• 1 3/4 teaspoons sugar
• fresh kaffir lime leaf (garnish)
• sliced chile (garnish, Thai red chilies are nice and spicy!)

1. Stir-fry curry paste in soybean oil.
2. Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes.
3. Turn salmon and add remaining coconut milk and water, gently mix.
4. Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).
5. Sprinkle sugar over, mix in and adjust seasoning to taste.
6. Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen).

panang curry, canola oil, salmon, coconut milk, water, sugar, fresh kaffir lime leaf, chile

Taken from www.food.com/recipe/panang-curry-salmon-478545 (may not work)