Here at the Kenmore Live Studio Executive Chef Noi Suwatthee of Siam Rice, Panang, and Thai Thai Deerfield demonstrates how to prepare homemade salmon panang sauce. Watch to learn how to prepare a delicious authentic Thai seafood and sauce combination that is sure to blow your taste buds away! Jim Seriruk of Thai Thai Deerfield also gives some tips on what to do when you go to your first Thai restaurant. Click the "Like" button to become our fan at www.facebook.com to see the rest of the show and find other recipe videos, full shows, and more. Recipe: Salmon in Panang Sauce Chef: Noi Suwatthee Yield: 2 Servings Ingredients: 2 (1 pound total weight) Salmon Fillets 1 Can Panang Curry Paste 2 Cans (13.5 fl oz each can) Coconut Milk 4 Lime Leaves 1.5 Table Spoon Fish Sauce 1 Table Spoon Palm Sugar Method: 1. Bake (350 degrees)or Pan Fry Salmon Fillets 2. (Separate) In a sauce pan, stir in 1 can of the Panang Curry Paste along with 1 can of Coconut Milk (high heat) 3. Bring to boiling level, reduce heat and simmer for few minutes 4. Slowly add in additional Coconut Milk and continue to slowly reduce the sauce 5. 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) 6. Place your cooked Salmon Fillets on a serving plate 7. Slowly pour Panang Sauce over top of Fillets covering all areas in decorative manner 8. Garnish and ...
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