I first had Panang Curry Salmon in a tiny Thai restaurant on the outskirts of Chinatown in WaDC.  It immediately became one of my favorite dishes. Quick, full of flavor and even on the healthy side!  Mae Ploy is my favorite brand for curry pastes and coconut milk.  It is readily found in larger Asian markets.    The Bok Choy, Shitake Mushrooms, Garlic, Ginger and Bell Pepper stir fry were a perfect accompaniment!

 For the Panang Curry Salmon

1 Salmon filet – 1 1/2 – 2 pounds, pin bones carefully removed

Season salmon with salt and pepper.  Place on a large piece of foil that has been sprayed with oil.  Gril salmon on hot grill, until medium-rare, about 12 minutes. (As you can see, we grill all year, in the rain, sleet, snow and dark of night!  You could also choose to broil the salmon.)

For the Panang Curry Sauce

Heat 2 tablespoons of high-heat oil over medium heat in a sauté pan.  Add 2-4 Tablespoons of Panang Curry paste.  Saute for two – three minutes.  Add 1/4 – 1/3 cup of sake (or dry white wine).  Simmer about 1 minute.

Add 1/2 can of Mae Ploy Coconut milk.  Stir in 2-3 Tablespoons of Fish Sauce, depending on your taste. (3 Crabs is my favorite brand, as I have mentioned in previous posts.)

Stir thoroughly and return to a simmer.  Reduce heat to very low.  Keep warm while you prepare the veggies and grill the salmon.

For the Vegetables

3-4 heads of baby bok choy, sliced

1 yellow bell pepper, chopped

1 red Fresno chili pepper, minced

4-5 cloves of garlic, minced

1 small, sweet onion, diced

1/2 pound shitake mushrooms, sliced

High heat oil for sautéing

Splash of sake or dry white wine

Heat 2-3 tablespoons of oil in a large sauté pan that has a lid.  Sauté the onion and garlic about 4 minutes.  Add the chili, bell pepper and mushrooms.  Cook 2-3 more minutes.  Add the sliced bok choy and a generous splash of sake or white wine.  Reduce heat and cover.  Let vegetables steam while you grill the salmon.  Season with fish sauce or soy sauce.

To serve:  Place a generous amount of veggies in a pasta bowl or on a plate.  Top with a serving of salmon.  Spoon the sauce over the salmon.  Garnish with slivered basil.

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