Salmon Panang Curry

5 from 3 votes

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.

Salmon Panang Curry served in a bowl.
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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.

Oil heating in a pan.

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
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 saute 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 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
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 sauce’s heat 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, 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 is a delicious Thai-style curry. Make it in under 30 minutes using simple ingredients.
5 from 3 votes

Salmon Panang Curry Recipe

Salmon Panang Curry is a delicious Thai-style curry. Make it in under 30 minutes using simple ingredients.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 2 people

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)
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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

YouTube video

Notes

I like to use salmon filets with skin on one side, but you can use skinless fillets, too.
My favorite brands of Panang curry paste are Real Thai and Mae Ploy. If you are looking for a vegan paste, 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 Comment

  1. 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.