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.
This Salmon Panang Curry Recipes 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 isReal 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.