Salmon Panang

Salmon Panang

Chef Chirada DeToro



Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 2 portions


  • 2 pc. (4 oz) salmon filet

  • 5 tbsp oil

  • 1 tsp salt and pepper 

  • 1 cup cauliflower buds

  • 1 cup broccoli buds

  • ½ cup sliced carrots

  • 1 tbsp butter

  • 1 tbsp panang curry paste

  • 14 oz. coconut milk (1 can)

  • 4 tbsp sugar

  • 3 tbsp fish sauce

  • julienne red pepper for garnish

  • chiffonade kaffir lime leave for garnish


  1. Rub salmon with small amount of oil, salt, and pepper.
  2. Place salmon on a sheet pan and bake at 350°F for 15 mins or until it is cooked.
  3. Heat up water to a boil, then blanch the vegetables for 7 minutes.
  4. Remove the vegetables from the water and mix with butter.
  5. Place the vegetables on a serving plate and set aside.
  6. In anther pan, heat up the remaining oil.
  7. Sauté the curry paste until it smells.
  8. Add coconut milk, sugar, and fish sauce.
  9. Bring it to a boil and keep it simmering for 5 minutes.
  10. When the fish is ready, place on top of the vegetables.
  11. Ladle the curry sauce over the fish and garnish with julienne pepper and kaffir lime leaves.