Name: Salmon Panang Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 6 tbsp panang curry paste (Mae Ploy); 1½ tbsp palm sugar; 8 kaffir lime leaves (torn); 3 Thai bird’s eye chilies (chopped); 3 tsp fish sauce; 3 cups coconut milk; 1 tbsp lime juice; ½ tsp salt; 1½ cups unsalted chicken stock; 1 tbsp oil (for frying); 1 cup long beans (cut into 2-inch pieces); 1 cup carrot slices (0.2-inch thick); 1 red onion (cut in wedges); 1 cup shiitake mushrooms (sliced); 24 oz salmon fillet skin on (4 fillets); 1 cup Thai basil leaves (roughly torn); ½ cup roasted peanuts (chopped, for topping); Extra Thai basil leaves (for garnish)

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Introduction

Salmon Panang Curry is a rich and flavorful Thai dish that beautifully combines tender salmon with a creamy, spicy coconut curry sauce. Packed with fresh vegetables and aromatic herbs, it’s a comforting meal that’s perfect for weeknight dinners or special occasions.

A white plate holds a dish with a base layer of fluffy white rice, topped with a thick layer of reddish-brown sauce covering pieces of cooked salmon and mixed vegetables including green beans, carrot slices, and onion chunks. The top layer includes crushed nuts scattered over the dish, along with fresh green herb leaves placed for garnish. A gold knife and fork with white handles rest on the edge of the plate. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil (for frying)
1 cup long beans (cut into 2-inch pieces)
1 cup carrot slices (0.2-inch thick)
1 red onion (cut in wedges)
1 cup shiitake mushrooms (sliced)
6 tbsp panang curry paste (Mae Ploy)
1½ tbsp palm sugar
8 kaffir lime leaves (torn)
3 Thai bird’s eye chilies (chopped)
3 tsp fish sauce
3 cups coconut milk
1 tbsp lime juice
½ tsp salt
1½ cups unsalted chicken stock
24 oz salmon fillet skin on (4 fillets)
1 cup Thai basil leaves (roughly torn)
½ cup roasted peanuts (chopped, for topping)
Extra Thai basil leaves (for garnish)

Instructions

Step 1: Heat the oil in a medium saucepan over medium-high heat. Add the long beans, carrot slices, red onion wedges, and shiitake mushrooms. Stir-fry for 2 minutes, then remove the vegetables and set aside.
Step 2: In the same pan, add the panang curry paste and stir-fry for 30 seconds until fragrant. Add the palm sugar and stir briefly to combine.
Step 3: Add the torn kaffir lime leaves, chopped bird’s eye chilies, fish sauce, coconut milk, lime juice, and salt. Mix well. Cover with a lid and simmer for 5 minutes. Then stir in the chicken stock.
Step 4: Gently place the salmon fillets into the curry. Simmer for 4–5 minutes, then carefully flip the fillets and cook for an additional 3–4 minutes until the salmon is just opaque and cooked through.
Step 5: Return the sautéed vegetables to the pan. Add the torn Thai basil leaves and stir gently to combine everything well.
Step 6: Serve the salmon Panang curry hot over jasmine rice. Top with chopped roasted peanuts and extra Thai basil leaves for garnish.

Tips & Variations

Use skin-on salmon fillets to keep the fish moist and add texture. Remove skin before eating if preferred.
Adjust the number of bird’s eye chilies to control the heat level to your taste.
Substitute chicken stock with vegetable stock for a pescatarian-friendly version.
For extra creaminess, use a full-fat coconut milk or add a splash of coconut cream at the end.

Storage

Store leftover Panang curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the salmon. It is not recommended to freeze this curry as the texture of the fish and vegetables may change.

How to Serve

The image shows a close-up view of a white plate with a dish made of white rice at the base, topped with pieces of pinkish cooked chicken. A thick, deep reddish-brown sauce is being poured over the chicken from a spoon, creating a wet glistening texture on the chicken and rice. Scattered around the dish are green bay leaves and small bits of crushed nuts. The whole plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this curry?

Yes, you can substitute salmon with other firm fish like cod, halibut, or snapper. Adjust cooking time according to the thickness of the fillets to ensure they don’t overcook.

Where can I find Panang curry paste?

Panang curry paste is commonly available at Asian grocery stores or large supermarkets with an international aisle. You can also order it online if local options are limited.