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Salmon Panang Curry Recipe

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★★★★★

4.9 from 106 reviews

A rich and flavorful Salmon Panang Curry featuring tender salmon fillets simmered in a creamy coconut milk base infused with panang curry paste, kaffir lime leaves, and Thai bird’s eye chilies. This vibrant dish is complemented by a medley of stir-fried long beans, carrots, red onion, and shiitake mushrooms, garnished with fresh Thai basil leaves and crunchy roasted peanuts, perfect for serving with jasmine rice.

Ingredients

Scale

Curry Base

  • 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

Vegetables

  • 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)

Protein and Garnish

  • 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

  1. Prepare the Vegetables: Heat oil in a medium saucepan over medium-high heat. Add long beans, carrot slices, red onion wedges, and shiitake mushrooms. Stir-fry for 2 minutes until slightly tender, then remove vegetables from the pan and set aside.
  2. Cook the Curry Paste: In the same pan, add the panang curry paste and stir-fry for about 30 seconds until it releases its aromatic fragrance. Stir in the palm sugar to blend flavors.
  3. Add Aromatics and Liquid: Add torn kaffir lime leaves, chopped Thai bird’s eye chilies, fish sauce, coconut milk, lime juice, and salt to the pan. Mix well, cover with a lid, and simmer for 5 minutes to allow the flavors to meld. Then stir in the unsalted chicken stock.
  4. Cook the Salmon: Gently place the salmon fillets skin side down into the simmering curry. Simmer for 4 to 5 minutes, then carefully flip the fillets and cook for another 3 to 4 minutes until the salmon is just opaque and cooked through.
  5. Combine Vegetables and Herbs: Return the stir-fried vegetables to the pan with the curry and salmon. Add roughly torn Thai basil leaves and stir gently to incorporate all the ingredients.
  6. Serve: Serve the hot Panang salmon curry with steamed jasmine rice. Top the dish with chopped roasted peanuts and extra fresh Thai basil leaves for garnish.

Notes

  • Adjust the number of bird’s eye chilies to control the spice level.
  • Ensure not to overcook the salmon to keep it moist and tender.
  • Use fresh kaffir lime leaves for the best flavor, but dried can be substituted if unavailable.
  • For a vegetarian version, substitute salmon and chicken stock with tofu and vegetable stock respectively.
  • This dish pairs wonderfully with jasmine rice to absorb the rich curry sauce.

Keywords: Salmon Panang Curry, Thai Curry, Coconut Curry, Salmon Recipe, Thai Cuisine, Panang Curry Paste, Seafood Curry

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