on Aug 03, 2022, Updated Oct 27, 2023 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.
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.
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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. 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
Add 4 tablespoon of Panang curry paste to the pan and saute for 1 minute. Add 1 tablespoon palm sugar and cook for another minute. 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
Now add 1 cup of water and mix well.
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.
Adjust the chili peppers to suit your spice preference.
Try substituting salmon with chicken, shrimp, or tofu.
