Salmon panang
Ingredients
- 6 dried red chillies
- small handful fresh coriander stalks (use the leaves to garnish)
- 1 lemongrass stalk, sliced
- ½ lime, zest only
- 2.5cm/1in piece fresh root ginger, peeled and roughly chopped (see Recipe Tip)
- 2 shallots, roughly chopped
- 2 garlic cloves, crushed
- 2 tbsp vegetable oil
- 1 tbsp paprika
- ½ tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp fish paste
- 10g peanuts (optional)
- ¼ tsp sea salt
- 3 tbsp vegetable oil
- 200ml/7fl oz good-quality coconut milk
- 3–4 fresh makrut lime leaves
- 2 tsp sugar
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 2 salmon fillets
- 1 tsp lime juice
- 4–5 coriander leaves (optional)
- Thai jasmine rice, cooked, to serve (optional)
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