Panang Curry Salmon - cooking recipe

Ingredients

1/4 cup panang curry paste (I used Mae Ploy brand)
1 tablespoon canola oil
16 -20 ounces salmon fillets, cut in 4 serving size portions
1 (16 ounce) can coconut milk, divided
1/2 - 3/4 cup water
1 3/4 teaspoons sugar
fresh kaffir lime leaf (garnish)
sliced chile (garnish, Thai red chilies are nice and spicy!)

Preparation

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