Grilled Salmon with Panang Sauce

  • 1 Salmon Fillet (Grilled and Set aside)
  • 8 spears of Asparagus (Cooked to Tender)
  • 2 tbsp of Thai & True Panang Curry Paste
  • 1 cup Coconut Cream
  • 1 tsp of Palm sugar 
  • 1 tsp of Fish sauce 
  1. Add coconut milk in a medium to high heat pot or pan, then add panang curry paste and whisk to combine. Set over medium-heat, bring to boil.
  2. Add fish sauce and palm sugar to your taste. Pour sauce over a plate, add Asparagus spear and then top with Grilled Salmon.
  3. Serve with cooked brown jasmine rice on a side.