Salmon Panang Curry is a delicious Thai-style curry. Make it in under 30 minutes using simple ingredients.
About This Recipe
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 Recipes serves 2 but you can easily double or triple the recipe.
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.
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.
Move the vegetables to one side of the pan.
Add 4 tablespoon of Panang curry paste to the pan and fry for 2 minutes.
Now mix the paste with the vegetables.
Add 1 tablespoon palm sugar and cook for another minute.
Reduce the heat to low.
Add 5-6 chopped Kaffir lime leaves, 2 chopped Thai bird’s eye red chilies, 2 tablespoon fish sauce, 2 cups of coconut milk, and 1 teaspoon salt to the pan and mix well.
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 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 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 curry paste, green, or yellow curry paste.
Adjust the chili peppers to suit your spice preference.
Try substituting salmon with chicken, shrimp, or tofu.
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.
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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Salmon Panang Curry Recipe
- 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)
- 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 2 minutes.
- 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.