Salmon Panang Curry
on Aug 03, 2022, Updated Oct 27, 2023
Salmon Panang Curry is a delicious Thai-style curry. Make it in under 30 minutes using simple ingredients.
Here are some more Thai-style recipes that you may like: Tom Kha Soup, Thai Vinaigrette Dressing, Thai Sweet Chili Sauce, Thai Peanut Sauce, and Thai Red Sweet Potato Curry.
About Salmon Panang Curry
Salmon Panang Curry is a flavorful and hearty dish perfect for a quick meal. This Thai curry comes together in under 30 minutes using simple ingredients.
It is rich, creamy, and spicy, with an undertone of peanuts and coconut.
Serve it with jasmine rice or steamed white rice for a hearty meal. Garnish the curry with sliced red chilies and fresh basil leaves before serving.
Ingredients
You will have all the ingredients to make this curry in the Asian section of the grocery store or Asian supermarket.
Salmon – I like to use salmon filets with skin on one side, but you can also use skinless fillets.
Panang Curry Paste – My favorite brands of Panang curry paste are Real Thai and Mae Ploy. If you are looking for a vegan paste, look for Maesri or A Taste of Thai.
Veggies – I like to load up the curry with red and yellow bell peppers and broccoli. You can also use carrots, mushrooms, green bell peppers, zucchini, snow peas, etc.
Coconut Milk balances the spicy flavor of the Panang curry paste and is a must-have ingredient in most Thai-style curries. You can substitute coconut cream for it.
Others – You will also need oil, palm sugar (or dark brown sugar, coconut sugar), Kaffir lime leaves, Thai bird’s eye chilies, salt, fish sauce, and Thai basil leaves.
You can also add a little lime juice (lemon juice) to give a nice tang to the curry.
How To Make Salmon Panang Curry
Heat 2 tablespoon oil in a medium-sized pan over medium-high heat.
Once the oil is hot, add the following ingredients to the pan and saute for 2 minutes.
- ½ cup of sliced red bell peppers
- ½ cup of sliced yellow bell peppers
- 1 cup of broccoli florets
Move the vegetables to one side of the pan.
Add 4 tablespoon of Panang curry paste to the pan and saute for 1 minute.
Now, mix the paste with the vegetables.
Add 1 tablespoon palm sugar and cook for another minute.
Reduce the heat to low.
Add the following ingredients to the pan and mix well.
- 5-6 chopped Kaffir lime leaves
- 2 chopped Thai bird’s eye red chilies
- 2 teaspoon fish sauce
- 2 cups of coconut milk
- 1 teaspoon salt
Cover the pan with a lid and let the curry simmer for 10-12 minutes.
Now add 1 cup of water and mix well.
Gently place 2 medium salmon fillets (rinsed) skin side up. Coat the fish with the coconut gravy so the sauce’s heat cooks the fish. Cook for 4-5 minutes.
Gently flip the fish around using a tong and cook for another 3-4 minutes.
Add a handful of Thai basil (roughly torn) and mix with the curry.
Check for salt and add more if required. Serve hot.
Frequently Asked Questions
Thai red curry is made with red curry paste, while Panang curry is made with Panang curry paste. Thai red curry sauce is usually spicier than Panang sauce. Both dishes are typically served with rice or noodles.
If you find that your Panang curry is too spicy, you can add a bit of coconut milk or sugar to help balance out the heat. You can also remove some of the chili peppers from the dish.
Pro Tips By Neha
If you can’t find Panang curry paste, you can substitute it with red, green, or yellow curry paste.
Adjust the chili peppers to suit your spice preference.
Try substituting salmon with chicken, shrimp, or tofu.
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Salmon Panang Curry Recipe
Ingredients
- 2 tablespoons oil
- ½ cup sliced red bell peppers
- ½ cup sliced yellow bell peppers
- 1 cup broccoli florets
- 4 tablespoons Panang curry paste
- 1 tablespoon palm sugar (or dark brown sugar, coconut sugar)
- 5-6 kaffir lime leaves (chopped)
- 2 Thai bird's eye chilies (chopped)
- 2 teaspoons fish sauce
- 2 cups coconut milk
- 1 teaspoon salt (or to taste)
- 1 cup water
- 2 medium salmon fillets (skin-on) (rinsed)
- handful Thai basil (roughly torn)
Instructions
- Heat vegetable oil in a medium size pan over medium-high heat.
- Once the oil is hot, add red bell peppers, yellow bell peppers, and broccoli florets to the pan and fry for 2 minutes.
- Move the vegetables to one side of the pan.
- Add Panang curry paste to the pan and fry for 1 minute.
- Now mix the paste with the vegetables.
- Add palm sugar and cook for another minute.
- Reduce the heat to low.
- Add Kaffir lime leaves, Thai bird’s eye red chilies, fish sauce, coconut milk, and salt to the pan and mix well.
- Cover the pan with a lid and let the curry simmer for 10-12 minutes.
- Now add water and mix well.
- Gently place salmon fillets, skin side up. Coat the fish with the coconut gravy so the heat of the sauce cooks the fish. Cook for 4-5 minutes.
- Gently flip the fish around using a tong and cook for another 3-4 minutes.
- Add Thai basil and mix with the curry.
- Check for salt and add more if required. Serve hot.
Video
My store does not sell panang curry paste so I use a tlb of peanut butter with red curry paste to make panang curry.