1. Stir-fry curry paste in soybean oil. 2. Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes. 3. Turn salmon and add remaining coconut milk and water, gently mix. 4. Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes). 5. Sprinkle sugar over, mix in and adjust seasoning to taste. 6. Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen). ---------------------------------------------------------------------------
Nutrition
Ingredients
