Linguine with Salmon pa-nang curry

Ingredients (serves 2)

200g Atlantic salmon steak

100g Linguine

50g pa-nang curry paste

100 ml. coconut milk

1 red pepper, chopped

2 cloves garlic, finely chopped

1 tablespoon sugar

1 teaspoon fish sauce

1 teaspoon concentrated lemon juice

1. Marinated salmon with black pepper and salt for at least 30 minutes
2. Pre-heat a large non-sticky sauce pan. Then add 2 teaspoons oil. Drop salmon steak in the pan and cook over medium-high heat. Then flip over the salmon to other side until cooked.
3. Sit the salmon on oil-absorbing paper.
4. Heat oil in a large sauce pan with medium heat. Stir fry garlic for 2-3 minutes, then add pa-nang curry pasted. Stir fry until fragrant.
5. Add coconut milk 100 ml. and water 50 ml.
6. Occasionally stir the ingredients for 4-5minutes, then add red pepper.
7. Taste and adjust seasoning.
8. When the paste is already cooked, add pan-fry salmon in the pan. Flip the salmon to let ingredient bathing all over.
9. Sit the salmon in the pan and cover with lid. In the meantime, boil water in a pot. Add 2 teaspoons salt. Then add linguine and cook for 10 minutes or until pasta reaches al dente.
10. Plate and serve quickly.

Food is love, love is food. Viva l'amour ^^