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Salmon Panang Curry

Salmon Panang Curry
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Salmon Panang Curry is a flavorful Thai-inspired dish that features tender salmon cooked in a rich, creamy sauce made from Panang curry paste and coconut milk. This recipe balances bold spices, subtle sweetness, and aromatic herbs to provide a vibrant and satisfying meal that’s quick and easy to prepare at home.

Ingredients

Scale

Main Ingredients

  • 400g fresh salmon fillets, cut into bite-sized chunks
  • 2 tablespoons Panang curry paste
  • 400ml coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar or palm sugar
  • 3 kaffir lime leaves, torn into smaller pieces
  • 1/2 cup fresh Thai basil leaves
  • 1 tablespoon vegetable oil
  • Optional: 1-2 fresh chili peppers, finely chopped for extra heat

Instructions

  1. Prepare Your Ingredients: Cut fresh salmon fillets into bite-sized chunks. Tear kaffir lime leaves into smaller pieces to release their fragrance. Finely chop chili peppers if using for added heat.
  2. Fry the Curry Paste: Heat vegetable oil in a large pan over medium heat. Add Panang curry paste and fry for 1-2 minutes until fragrant, blooming the spices and intensifying flavor.
  3. Add Coconut Milk: Gradually pour in coconut milk, stirring continuously to blend with the curry paste. Let the mixture simmer gently for 5 minutes to develop a creamy, aromatic sauce base.
  4. Season the Curry: Stir in fish sauce, brown or palm sugar, and kaffir lime leaves. Taste and adjust seasoning to balance salty, sweet, and spicy flavors according to preference.
  5. Cook the Salmon: Carefully add salmon pieces to the pan. Simmer gently in the curry sauce for 6-8 minutes or until the salmon is just cooked through, preserving the fish’s tender texture.
  6. Finish with Fresh Basil: Just before serving, stir in fresh Thai basil leaves to add a bright, herbal freshness that complements the rich curry.

Notes

  • Use fresh or high-quality store-bought Panang curry paste for best flavor.
  • Watch the salmon carefully to avoid overcooking and keep it moist and flaky.
  • Adjust the spice level slowly by adding chili peppers to your heat preference.
  • Simmer the curry gently to prevent coconut milk from splitting and maintain a creamy texture.
  • Add fresh basil at the end to keep its bright color and aromatic quality.
  • Substitute salmon with shrimp, tofu, or chicken for different protein options.
  • Ensure fish sauce and curry paste are gluten-free if needed.
  • For vegan versions, use tofu and vegan fish sauce alternatives.
  • If kaffir lime leaves are unavailable, use lime zest or a few drops of lime juice as a substitute.

Nutrition

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

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