Salmon Panang Curry Recipe

Bahan-bahan (4 porsi)

• 1 tbsp oil (for frying)
• 1 cup long beans (cut into 2-inch pieces)
• 1 cup carrot slices (0.2-inch thick)
• 1 red onion (cut in wedges)
• 1 cup shiitake mushrooms (sliced)
• 6 tbsp panang curry paste (mae ploy)
• 1½ tbsp palm sugar
• 8 kaffir lime leaves (torn)
• 3 thai bird’s eye chilies (chopped)
• 3 tsp fish sauce
• 3 cups coconut milk
• 1 tbsp lime juice
• ½ tsp salt
• 1½ cups unsalted chicken stock
• 24 oz salmon fillet skin on ( 4 fillets)
• 1 cup thai basil leaves (roughly torn)
• ½ cup roasted peanuts (chopped, for topping)
• Extra thai basil leaves (for garnish)