Salmon Panang Curry

Salmon Panang Curry

Salmon 2 tbsp panang curry paste 1 ¼ cups coconut milk 1 tbsp sugar 2 tbsp soy sauce Red bell pepper, kaffir lime leaves shredded (garnish) Place a pan over medium high heat, and add ¼ cup of the coconut milk, add the curry paste, and stir it until the oil begins to separate out. Add the remaining coconut milk and the salmon. Let it cook for a while then add sugar, soy sauce. Remove from the heat and garnish with red bell pepper, lime leaves. Serve with rice. (1 serving)