Name: Salmon Panang Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 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)

Jump to Recipe· 4.1 from 90 reviews

If you’re craving something rich, vibrant, and packed with layers of flavor, you’re going to absolutely adore this Salmon Panang Curry Recipe. It’s a glorious fusion of creamy coconut milk, spicy panang curry paste, and tender salmon that melts in your mouth with every bite. What makes this dish truly special is how the fresh vegetables and kaffir lime leaves lift the curry’s depth, creating a balanced and unforgettable meal that feels both exotic and comforting. Whether you’re cooking for friends or treating yourself, this recipe hits all the right notes and will quickly become a beloved classic in your kitchen.

Ingredients You’ll Need

A stainless steel pan sitting on a white marbled surface holds four visible layers of fresh vegetables arranged in sections. Starting from the left, there are whole small green beans with a rough texture, followed by light brown mushroom slices with a smooth, slightly curved surface. Next to these are thick, shiny purple onion wedges with white inner layers, and finally, bright orange carrot cubes with a slightly rough texture on the right side. In the top right corner of the image, two small white bowls contain dark red and brown powdered spices. photo taken with an iphone --ar 4:5 --v 7

Getting started with this Salmon Panang Curry Recipe is a breeze because the ingredients are straightforward yet incredibly purposeful. Each one contributes to the dish’s layered taste, inviting aroma, and delightful texture that make every spoonful a treat.

1 tbsp oil (for frying): The perfect base for softening vegetables and bringing out the curry’s fragrance.

1 cup long beans (cut into 2-inch pieces): Adds a satisfying crunch and vibrant green color.
1 cup carrot slices (0.2-inch thick): Provides subtle sweetness and cheerful orange hues.
1 red onion (cut in wedges): Contributes a slight bite and depth when sautéed.

1 cup shiitake mushrooms (sliced): Brings earthiness and a meaty texture that complements the salmon.
6 tbsp panang curry paste (mae ploy): This is the heart of the curry, offering complex spice and aromatic punch.
1½ tbsp palm sugar: Balances the heat and tartness with a mild caramel sweetness.

8 kaffir lime leaves (torn): Infuses a bright citrus fragrance that lifts the entire dish.
3 Thai bird’s eye chilies (chopped): Packs authentic heat to invigorate your taste buds.
3 tsp fish sauce: Adds savory umami notes essential to Thai cuisine.

3 cups coconut milk: Creates the luscious, creamy curry base that’s smooth and comforting.
1 tbsp lime juice: Finishes the curry with a zesty freshness.
½ tsp salt: Enhances every flavor, tying them all together.

1½ cups unsalted chicken stock: Lightens the richness and adds gentle savory depth.
24 oz salmon fillet skin on (4 fillets): The star ingredient, tender and flavorful with crispy skin.
1 cup Thai basil leaves (roughly torn): Offers fragrant herbal notes and a peppery touch.

½ cup roasted peanuts (chopped, for topping): Adds crunch and a nutty finish.
Extra Thai basil leaves (for garnish): For that fresh, eye-catching final flourish.

How to Make Salmon Panang Curry Recipe

A close-up view of a large pan filled with thick orange-brown curry sauce with visible spices and herbs floating on top. A green spatula is resting inside the pan with its wooden handle pointing outward. A woman's hand is pouring light cream from a small white pitcher into the sauce, creating a swirling effect. To the right, there is a white plate filled with colorful cooked vegetables including green beans, carrots, red onion, and mushrooms. The pan and plate are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare and Sauté the Vegetables

Begin by heating the oil in a medium saucepan over medium-high heat. Toss in the long beans, carrot slices, red onion wedges, and shiitake mushrooms. Stir-fry these vibrant veggies for about 2 minutes, just enough to awaken their flavors without losing their crispness. Then, remove them from the pan and set aside—this step preserves their distinct texture and bright colors, which will beautifully contrast the rich curry later on.

Step 2: Bloom the Panang Curry Paste

Using the same saucepan, add the 6 tablespoons of panang curry paste. Stir-fry it for about 30 seconds until it becomes aromatic and your kitchen fills with that magnificent scent you associate with authentic Thai cooking. Next, sprinkle in the palm sugar, stirring briefly to combine the sweetness with the spicy, nutty paste. This step is crucial because it builds the base for the curry’s complex flavor profile.

Step 3: Build the Curry Sauce

Now it’s time to add those fragrant kaffir lime leaves and chopped Thai bird’s eye chilies, immediately followed by fish sauce, creamy coconut milk, lime juice, and salt. Mix everything well, then cover the pan with a lid and let it simmer gently for 5 minutes. This mingling period lets the curry paste fully infuse into the coconut milk, turning it into a luscious sauce. Stir in the chicken stock after simmering; this lightens the curry so it’s rich but not overwhelming.

Step 4: Cook the Salmon in the Curry

Lower the heat to a gentle simmer and carefully place the salmon fillets skin-side down into the sauce. Let them cook undisturbed for 4 to 5 minutes, allowing the fish to absorb the curry flavors. Then, gently flip the fillets and cook for another 3 to 4 minutes, just until the salmon turns opaque and flakes easily with a fork. Treat the fish gently at this stage to keep those beautiful fillets intact.

Step 5: Combine Vegetables and Herbs

Return the sautéed vegetables to the pan and toss in the roughly torn Thai basil leaves. Stir everything together gently, allowing the fresh herbal aroma to blend with the spicy, creamy sauce. This final step unites all the components, creating harmony in every bite.

Step 6: Ready to Serve!

Your Salmon Panang Curry Recipe is now complete and just begging to be served hot alongside some fluffy jasmine rice. The result is a stunning dish vibrant in color and bursting with flavors that will keep you coming back for more.

How to Serve Salmon Panang Curry Recipe

Garnishes

For a final touch that dazzles the eyes and palate, sprinkle chopped roasted peanuts on top. They add a delightful crunch and nutty contrast that perfectly complements the creamy curry. Add extra fresh Thai basil leaves as garnish for a pop of green and a fragrant boost that will freshen each spoonful.

Side Dishes

While the Salmon Panang Curry Recipe can stand beautifully on its own, pairing it with some steamed jasmine rice is a classic choice. The fluffy rice elegantly soaks up the velvety curry sauce, balancing the spiciness and richness. If you want to add variety, lightly sautéed greens like bok choy or spinach work wonderfully for an extra pop of nutrition and color.

Creative Ways to Present

Consider serving the curry in individual deep bowls to highlight its vibrant colors and textures, or use banana leaves as trendy, eco-friendly plates for a traditional feel. For a family-style meal, present it buffet-style so everyone can indulge in seconds—a guaranteed crowd-pleaser at any gathering.

Make Ahead and Storage

Storing Leftovers

Leftovers of your Salmon Panang Curry Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld overnight, developing even more depth. Just be sure to keep the salmon fillets intact by handling them gently to avoid breaking the fillets into smaller pieces.

Freezing

If you want to freeze this curry, it’s best to separate the salmon fillets from the sauce before freezing to maintain texture. Freeze the sauce alone in a suitable container for up to 2 months. When ready to enjoy, thaw both components thoroughly and gently reheat without overcooking the fish for optimal quality.

Reheating

Reheat your Salmon Panang Curry Recipe gently on the stovetop over low heat to prevent the coconut milk from curdling and the salmon from drying out. Stir occasionally and add a splash of water or stock if the sauce thickens too much. Avoid using the microwave if possible, as it can unevenly heat the delicate fish.

FAQs

Can I use frozen salmon fillets for this recipe?

Absolutely! Just make sure to fully thaw the salmon in the refrigerator before cooking to ensure even cooking and maintain the texture.

Is panang curry paste very spicy?

Panang curry paste has a medium level of heat with a nice balance of spices and sweetness, but you can always adjust the number of bird’s eye chilies to make it milder or hotter.

What can I substitute for palm sugar if I don’t have it?

Brown sugar or coconut sugar works well as a substitute, lending a similar caramel-like sweetness to the curry.

Can I replace chicken stock with vegetable stock?

Yes, vegetable stock is a great alternative if you want to keep the dish pescatarian or skip animal products.

How do I know when the salmon is cooked perfectly?

The salmon is done when it turns opaque and flakes easily with a fork but still feels moist. Overcooking will make it dry, so keep an eye on the timing during simmering.

Final Thoughts

This Salmon Panang Curry Recipe is one of those dishes that feels luxurious but is surprisingly simple to prepare, making it perfect for a weeknight dinner or a special occasion. Its vibrant flavors, creamy texture, and beautiful presentation will surely impress anyone lucky enough to taste it. I can’t wait for you to try it and make it your go-to Thai-inspired comfort food—enjoy every scrumptious bite!