Print

Salmon Panang Curry

Salmon Panang Curry
Print Recipe

A quick and delicious Salmon Panang Curry combining tender salmon fillets with fragrant Panang curry paste and creamy coconut milk. This rich and slightly spicy Thai curry delivers vibrant flavors with a perfect balance of sweet, savory, and heat. Ready in under 30 minutes, it’s ideal for a nutritious, restaurant-quality weeknight dinner that impresses with minimal effort.

Ingredients

Main Ingredients

  • Salmon fillets (skinless, fresh) – 400g (about 2 fillets)
  • Panang curry paste – 2 tablespoons
  • Coconut milk (full-fat) – 1 can (400ml)
  • Fish sauce – 1 tablespoon
  • Brown sugar or palm sugar – 1 tablespoon
  • Kaffir lime leaves – 3 to 4 leaves
  • Fresh Thai basil or regular basil – 1/4 cup leaves, roughly chopped
  • Red chili or chili flakes (optional) – to taste
  • Vegetable oil – 1 tablespoon

Instructions

  1. Prepare the Ingredients: Slice the salmon into bite-sized chunks or keep the fillets whole according to your preference. Have the Panang curry paste, coconut milk, fish sauce, sugar, and kaffir lime leaves ready. Wash and set aside the fresh herbs for garnish.
  2. Sauté the Panang Curry Paste: Heat vegetable oil in a large skillet or wok over medium heat. Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant to release essential oils and deepen the flavor.
  3. Add Coconut Milk and Simmer: Pour in the coconut milk and stir to combine with the curry paste. Add kaffir lime leaves and let simmer gently for 3-5 minutes, allowing flavors to meld and sauce to thicken slightly.
  4. Cook the Salmon: Carefully place the salmon pieces into the pan, submerging them in the sauce. Simmer gently for 5-7 minutes or until salmon is cooked through but still tender. Avoid overcooking to maintain moistness.
  5. Season and Finish: Stir in fish sauce and brown sugar to balance salty and sweet tastes. Taste and adjust seasoning as needed. Just before serving, add fresh Thai basil leaves and optional chili flakes for extra aroma and heat.

Notes

  • Use fresh salmon for the best flavor and texture.
  • Ensure to properly sauté the curry paste to unlock deep, complex flavors.
  • Adjust chili amount gradually to control the spice level.
  • Full-fat coconut milk creates a creamier, richer curry sauce.
  • Add herbs at the end to preserve freshness and vibrancy.

Nutrition

Keywords: Salmon, Panang curry, Thai curry, coconut milk, quick dinner, spicy curry, healthy salmon recipe

Find it online: https://tastebudtrek.com/salmon-panang-curry/