Poached Panang Salmon

4-6 Servings
4-6 Servings
The sweet, milder flavor of Panang Curry pairs nicely with this succulent fish.  Combined with wine and lemon it has a sophisticated flavor.


  • 1 tablespoon and 2 teaspoons Panang Curry Paste
  • 1/2 cup dry vermouth wine
  • 1-13.5 oz can Coconut Milk
  • 2 lbs salmon, fillets or steaks
  • 2 tablespoons fresh lemon juice (1 lemon)
  • 3 tablespoons chopped fresh chives


  1. In a large skillet, combine Panang Curry with vermouth. Boil until curry is dissolved and liquid is reduced by half. Whisk in Coconut Milk until combined.
  2. Add salmon and bring to a boil. Turn down to simmer and cover. Cook for 5 minutes and turn salmon over. Re-cover and simmer 5 minutes more, or until fish is opaque and flakes with a fork.
  3. Place salmon on individual plates or platter, and cover to keep warm. Add lemon to curry sauce and stirring, boil until thickened. Pour sauce over fish and garnish with chives.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.

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