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Salmon panang
Fruit and vegetables
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
1 tsp ground
coriander
1 tsp
lime juice
4–5
coriander
leaves (optional)
Tins, packets and jars
1 tsp
fish paste
200ml/7fl oz good-quality
coconut milk
1 tbsp
oyster sauce
Thai
jasmine rice
, cooked, to serve (optional)
Cooking ingredients
2 tbsp
vegetable oil
1 tbsp
paprika
½ tbsp ground
cumin
10g
peanuts
(optional)
¼ tsp
sea salt
3 tbsp
vegetable oil
2 tsp
sugar
1 tsp
fish sauce
Meat, fish and poultry
2
salmon
fillets
Other
3–4 fresh makrut
lime leaves
Back to recipe
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