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A recipe with fish?! Cassie, weren’t you going to be a vegan?!

To answer your question, yes I am, and nothing is going to change that. However, I know that a great deal of my audience does not follow a vegan lifestyle, and I don’t want to neglect them just yet. Instead of creating new non-vegan dishes, I’ve decided to continue to post some old, throwback non-vegan meals that I’ve cooked in the past but have never published the recipe for. This is not only to continue the diversity of what my blog started with, but to share recipes that I genuinely enjoyed before and during my transition phases. I’ll never back out of an opportunity to share something high quality that I know will be received positively, and I don’t think you should stick with a certain theme if you don’t want to.

As dedicated as I am towards this major change in my lifestyle and what’s going to happen with the blog and everything, the last thing I want to do is to push the personal beliefs that I know are going to turn people off. Veganism is such a beautiful way of living that is powerful and enlightening, but it’s something that every single individual needs to take the time to understand for themselves because it is so easily misconstrued by media and general societal norms (*cough* BBC *cough* The Daily Mail *cough*). There are more than plenty of books, blogs, documentaries, research studies, podcasts, basically anything that you can imagine that will provide you with all the information that you need to get started. At the end of the day, you are the one in control of your life and you are ultimately the one that has to decide for yourself.

But moving on from a subject that deserves a whole ‘nother post for itself, let’s get on with the recipe! I know that a lot of you are dying to know what it is!

So yes, if you’re a long-time reader of the blog, you know that my love for curry extends from the moon and back–pretty much all kinds of curry. Recently, I’ve had a taste of Japanese curry in Little Tokyo, and it was beyond-words phenomenal. The broth was creamy, thick, flavorful, warming, spicy, and extremely complementary with the brown rice and vegetables that went along with it. But it didn’t exactly knock Thai curry out of its throne. There is something about the blend of warm spices and coconut milk that will always reign supreme.

Since I’ve already shared a bean breakfast curry, yellow curry, peanut curry, a Thai-style green curry and most recently a green curry with a more summery take, I thought that nothing could be more suitable than to add another cart on the curry train and provide a recipe for the wonderful Panang curry! Sure, it doesn’t get as much hype as its green and red counterparts, but that doesn’t make Panang curry any less delicious. It’s slightly nutty and bursting with a beautiful blend of spices that complement pretty much anything that you put with it. For this recipe, you can swap any additions of your choice, but I chose to keep it simple with the classics: lots of onions and packed with protein and healthy fats for a much cleaner dish.

RECIPE

• 1 pound of Alaskan wild caught salmon
• 1 medium white onion
• 1 can coconut milk of choice (full fat yields the creamiest texture)
• 3 TBSP Panang curry paste
• 1 TBSP crushed garlic
• 1 TBSP low sodium tamari (soy sauce if not gluten free)
• 1 1/2 tsp fish sauce
• 1 tsp oyster sauce (opt.)
• Salt and pepper to taste
• Opt: basil, red bell peppers, peanuts, cashews, chile peppers, coconut sugar, sweet potatoes, broccoli, carrots, etc.

PROCEDURE

1. Preheat an oven to 450F.
2. Place salmon fillets on a lined baking sheet and season with salt and pepper.
3. Bake the salmon for 13-15 minutes, flipping halfway through.
4. Set a nonstick pot on medium-high heat.
5. Peel and chop the onion very finely or slice into thin strips if desired.
6. In the pot, mix the garlic and onion until fragrant.
7. Add in the curry paste, tamari, sauces and other seasonings, stirring evenly.
8. When the sauces and seasonings have completely blended in with the onion and garlic, slowly pour in the coconut milk, mixing everything together until the curry adopts all of the paste and spices.
9. Turn the stove onto the lowest heat and bring the curry to a simmer.
10. When the salmon is cooked, add it into the curry sauce for the flavors to melt into each fillet.

Ever get annoyed by inaccurate media broadcasts? Do you also love curry with a burning passion?