Chef Noi Suwatthee of Siam Rice, Panang, and Thai Thai Deerfield shares a recipe for homemade salmon panang sauce.
665 per serving
- 2 Salmon Fillets, 1 pound total weight
- 1 Can Panang Curry Paste
- 2 Cans (13.5 fl oz each can) Coconut Milk
- 4 Lime Leaves
- 1-1/2 Fish Sauce
- 1 tablespoons Palm Sugar
Bake (350 degrees)or Pan Fry Salmon Fillets. (Separate) In a sauce pan, stir in 1 can of the Panang Curry Paste along with 1 can of Coconut Milk (high heat). Bring to boiling level, reduce heat and simmer for few minutes. Slowly add in additional Coconut Milk and continue to slowly reduce the sauce. Stir in the Palm Sugar, 2 lime leaves (tear each leaf in halves) and Fish Sauce. Continue reduction process until you get a little orangey oil (from curry and coconut milk) rising to the top of your sauce (ready). Place your cooked Salmon Fillets on a serving plate. Slowly pour Panang Sauce over top of Fillets covering all areas in decorative manner. Garnish and top off w remaining (finely chopped) lime leaves and thinly sliced (slice the long way) red thai chili peppers. Serve with Steamed Rice of your choice.