Ingredients:

1½ pounds salmon fillet, skin on

2 tbs - 3 tbs Panang curry paste   (add more if you want it spicier, or less if you don't like spicy)

3 shallots, sliced

3 cloves garlic, sliced

1 slice of fresh galangga
1 stalk fresh lemongrass, bruished

5 kaffir lime leaves

1 cup cherry tomatoes

1 cup coconut milk

½ cup water

1 tbs finely chopped cilantro (optional)

2 tbs canolla oil

1 tbs fish sauce

salt and pepper, for salmon

• Rub salmon fillet with salt, pepper, and 1 tbs canolla oil. Grill until the salmon is done to your liking, I like mine still slightly pink in the center.


• In the mean time make the sauce. In a braiser heat the remaining oil over medium heat. Add shallots, fry until soft, add garlic, panang curry paste, galangga, and lime leaves. Stir continuously to prevent sticking. Pour the water, scrape the pan back and forth. Add coconut milk, turn the heat to low, add the cherry tomatoes, and the fish sauce. Continue to cook for 5 minutes without letting the sauce to come to a boil. Taste and adjust seasoning as needed.


• To serve: Place the grill salmon an a platter, pour the sauce around it, sprinkle with cilantro if desire. Serve with steam jasmine rice and simple saute spinach.

Note: The sauce should be thick and creamy.