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Salmon Panang Curry Recipe

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4.1 from 90 reviews

This Salmon Panang Curry recipe combines tender salmon fillets with a rich, aromatic panang curry sauce made from coconut milk, Thai basil, and kaffir lime leaves. Enhanced with crunchy vegetables, fiery bird’s eye chilies, and topped with roasted peanuts, this dish delivers a perfect balance of spicy, sweet, and savory flavors in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

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)

Salmon 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 the oil in a medium saucepan over medium-high heat. Add the long beans, carrot slices, red onion wedges, and sliced shiitake mushrooms. Stir-fry for 2 minutes until slightly tender but still crisp. Remove the vegetables from the pan and set aside.
  2. Cook the curry paste: Using the same pan, add the panang curry paste and stir-fry for about 30 seconds until it becomes aromatic. Add the palm sugar and stir briefly to dissolve and combine flavors.
  3. Simmer the curry base: Add the torn kaffir lime leaves, chopped bird’s eye chilies, fish sauce, coconut milk, lime juice, and salt to the pan. Mix everything well, cover with a lid, and let it simmer gently for 5 minutes. Then stir in the unsalted chicken stock.
  4. Cook the salmon: Gently place the salmon fillets skin side down into the curry sauce. Simmer for 4–5 minutes until the salmon starts turning opaque, then carefully flip the fillets and cook for an additional 3–4 minutes until fully opaque and cooked through.
  5. Combine vegetables and herbs: Return the sautéed vegetables to the pan with the salmon. Add the roughly torn Thai basil leaves and gently stir to combine all ingredients well.
  6. Serve: Spoon the hot Panang curry with salmon into serving dishes or over cooked jasmine rice. Top each serving with chopped roasted peanuts and garnish with extra Thai basil leaves for added aroma and texture.

Notes

  • Ensure not to overcook the salmon to keep it tender and moist.
  • You can adjust the heat level by reducing or increasing the number of bird’s eye chilies.
  • Serve with jasmine rice to absorb the delicious curry sauce.
  • For a vegetarian or vegan version, substitute salmon with tofu and chicken stock with vegetable stock, and use a vegan fish sauce alternative.
  • Use fresh kaffir lime leaves and Thai basil for the most authentic flavor.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

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