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    Whisk Affair » Recipes » International » Thai » Salmon Panang Curry

    Published: Aug 3, 2022 | Last Updated On: Aug 4, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Salmon Panang Curry

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    Jump to Recipe

    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 Peanuts Sauce, and Thai Sweet Potato Curry.

    Salmon Panang Curry served in a bowl.
    Jump to:
    • About Salmon Panang Curry
    • Ingredients
    • How To Make Salmon Panang Curry
    • Frequently Asked Questions
    • Pro Tips By Neha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Salmon Panang Curry

    Salmon Panang Curry is a flavorful and hearty dish that is perfect for a quick meal. This curry from Thai cuisine comes together in under 30 minutes using simple ingredients.

    This curry is rich, creamy, and spicy with an undertone of peanuts and coconut.

    My Salmon Panang Curry Recipe serves 2 but you can easily double or triple the recipe.

    Ingredients

    Salmon panang curry ingredients 1
    Salmon panang curry ingredients 2

    You will 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 use skinless fillets too.

    Panang Curry Paste – My fav brand of Panang curry paste is Real Thai and Mae Ploy. If you are looking for a vegan paste, then look out for Maesri or A taste of Thai brand.

    Veggies – I like to load up the curry with veggies like red bell peppers, yellow bell peppers, and broccoli. You can also use other veggies like carrots, mushrooms, green bell peppers, zucchini, snow peas, etc.

    Coconut Milk – It balances the spicy flavor of the Panang curry paste and is a must ingredient in most Thai-style curries. You can use coconut cream in its place.

    Others – You will also need vegetable 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 vegetable oil in a medium size pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add ½ cup of sliced red bell peppers, ½ cup of sliced yellow bell peppers, and 1 cup of broccoli florets to the pan and fry for 2 minutes.

    Veggies added to the pan.

    Move the vegetables to one side of the pan.

    Veggies moved to one side of the pan.

    Add 4 tablespoon of Panang curry paste to the pan and fry for 1 minute.

    panang curry paste added to the pan.

    Now mix the paste with the vegetables.

    Veggies mixed with the paste.

    Add 1 tablespoon palm sugar and cook for another minute.

    Pal sugar added to the pan.

    Reduce the heat to low.

    Add

    • 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

    to the pan, and mix well. 

    kaffir lime, chilies, fish sauce and coconut milk added to the pan.
    Mix well.

    Cover the pan with a lid and let the curry simmer for 10-12 minutes. 

    Pan covered with a lid.

    Now add 1 cup of water and mix well.

    Water added to the pan.

    Gently place 2 medium salmon fillets (rinsed) skin side up. Coat the fish with the coconut gravy so the heat of the sauce cooks the fish. Cook for 4-5 minutes.

    Salmon fillets added to the pan.

    Gently flip the fish around using a tong and cook for another 3-4 minutes.

    Fish flipped.

    Add a handful of Thai basil (roughly torn) and mix with the curry.

    Check for salt and add more if required. Serve hot.

    Thai basil added to the pan.
    Ready Thai panang curry.

    Frequently Asked Questions

    What is the difference between Thai red curry and Penang curry?

    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.

    How do you make Panang curry less spicy?

    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 curry paste, green curry paste, or yellow curry paste.

    Adjust the chili peppers to suit your spice preference.

    Try substituting salmon with chicken, shrimp, or tofu.

    Serving Suggestions

    Garnish the curry with sliced red chilies and fresh basil leaves.

    It tastes the best when served over steamed Jasmine rice or noodles.

    You can also serve it with Asian Cauliflower Rice for a healthy substitute.

    Storage Suggestions

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    This dish can also be frozen for up to 2 months. Defrost in the refrigerator overnight before reheating.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Salmon Panang Curry is a delicious Thai-style curry. Make it in under 30 minutes using simple ingredients.

    Salmon Panang Curry Recipe

    Salmon Panang Curry is a delicious Thai-style curry. Make it in under 30 minutes using simple ingredients.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2 people
    Calories: 780kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoons vegetable 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)
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    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

    https://www.youtube.com/watch?v=fDU7s7bJAqk

    Notes

    This recipe serves 2 but you can easily double or triple the recipe.
    I like to use salmon filets with skin on one side but you can use skinless fillets too.
    My fav brand of Panang curry paste is Real Thai and Mae Ploy. If you are looking for a vegan paste, then look out for Maesri or A taste of Thai brand.
    You can use other veggies like carrots, mushrooms, green bell peppers, zucchini, snow peas, etc.
    You can also add a little lime juice (lemon juice) to give a nice tang to the curry.

    Nutrition

    Calories: 780kcal | Carbohydrates: 22g | Protein: 41g | Fat: 62g | Saturated Fat: 45g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 1774mg | Potassium: 1649mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6318IU | Vitamin C: 161mg | Calcium: 138mg | Iron: 10mg
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      Recipe Rating




    1. John Parchem

      February 17, 2023 at 11:53 pm

      5 stars
      My store does not sell panang curry paste so I use a tlb of peanut butter with red curry paste to make panang curry.

      Reply

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