Steamed Salmon with Panang Curry and Sauted’ Shrimp

Steamed salmon with panang curry and sauted' shrimp

The Best Thai panang curry is extremely simple to make. The catch is, you will most likely have to go to an Asian market to gather the ingredients. It’s bursting with rich and creamy flavor from the curry paste and coconut milk and is made hearty with chicken, fish, veggies and fresh basil.  

Ingredients

1 pound salmon

4 colossal shrimp

1 small onion, peeled and chopped

1 red bell pepper, seeded and chopped

1 orange bell pepper, seeded and chopped

1/2 can corn

1/2 can baby corn

2 cloves garlic, minced

1 tablespoon coconut oil

4 ounces panang red curry paste (1 can)

1 tablespoon peanut butter

12 kaffir lime leaves, crushed

13.5 ounces thick coconut milk, unsweetened (1 can)

3 tablespoons fish sauce

1/4 cup Thai basil leaves or sweet basil

Instructions

Steam the salmon in a steamer.

Set aside.

Saute’ the colossal shrimp with olive oil, Tone’s rosemary, garlic seasoning.

Set aside.

Chop the onions and peppers into rough 1-inch pieces.

Mince the garlic.

Then crush the kaffir lime leaves to help release their oils.

Place a 14-inch skillet (or wok) over medium-high heat.

Add the coconut oil.

Once the oil melts, add the onions.

Sauté for 1 minute, then add the peppers, corn, baby corn and garlic.

Sauté another 2-3 minutes.

Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan.

Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce.

Stir to blend.

Lower the heat and simmer for 10-15 minutes, until the sauce thickens.

Stir occasionally.

Remove from heat and stir in the basil leaves.

Arrange steamed salmon and sauted’ shrimp on a plate and pour panang curry over salmon and shrimp.

Serve with rice. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.

 

Steamed salmon with panang curry and sauted’ shrimp