Fried Salmon in Panang Curry Sauce

Ingredients (serves 3-4 persons)

Lobo Tempura Batter Mix 50 g (1.8 oz)
Lobo Panang Curry Paste 1 packet
Salmon 3 slices weighing 200 g (7 oz) each
Coconut milk 350 cc
Palm sugar 2 tablespoons
Vegetable oil
Red, yellow and green hot chili, chopped into long strips
Chopped kaffir lime leaves and sweet basil leaves for garnish

Preparation

The name of the curry suggests its Malaysian origin. It is a full-bodied, creamy curry made with various spices and finely ground peanuts which goes well with steamed Jasmine rice.

• Coat salmon slices completely with Tempura Batter Mix.
• Put in oil at low heat, and fry until golden brown. Remove and rest.

• Stir Panang Curry Paste in oil until aromatic.
• Slowly pour coconut milk in and flavour with palm sugar.

• Continue to stir until boiled, then dress it on fried salmon slices.
• Sprinkle with sweet basil leaves, chopped kaffir lime leaves and chopped hot chili.

Tips

• When shopping for salmon, choose firm, bright orange pieces. Cook just right to achieve light pink, tender meat.

• Serve with boiled vegetables like broccoli, carrot or baby corn for even better health.