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Salmon Panang Curry

Salmon Panang Curry
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Salmon Panang Curry is a rich and creamy Thai dish that combines tender salmon with a fragrant Panang curry paste and coconut milk base. This easy-to-make recipe delivers bold, balanced flavors with a smooth texture, perfect for a quick weeknight dinner or an impressive meal to share. Its adjustable spice level and versatile serving options make it suitable for cooks of all skill levels.

Ingredients

Main Ingredients

  • Salmon fillets – 500g (fresh or thawed, skin on or off)
  • Panang curry paste – 3 tbsp (adjust to taste)
  • Coconut milk – 400ml (1 can, full fat for creaminess)
  • Fish sauce – 2 tbsp
  • Brown sugar or palm sugar – 1 tbsp
  • Fresh kaffir lime leaves – 4 leaves, finely chopped
  • Red chili or fresh chili slices – 1 small chili (optional)
  • Fresh basil or cilantro – 1/4 cup, chopped
  • Vegetable oil – 2 tbsp
  • Lime juice – 1 tbsp, freshly squeezed

Instructions

  1. Preparing the Ingredients: Slice the salmon into bite-sized pieces or leave the fillets whole according to your preference. Finely chop the kaffir lime leaves and slice fresh chilies if using. Having all ingredients ready before cooking ensures smooth preparation.
  2. Sautéing the Curry Paste: Heat vegetable oil in a pan over medium heat. Add the Panang curry paste and stir continuously for 2 minutes until fragrant and the spices release their aroma.
  3. Adding Coconut Milk: Gradually pour in the coconut milk while stirring constantly to blend smoothly with the curry paste, creating a creamy sauce base. Allow it to simmer gently so the flavors develop properly.
  4. Incorporating Salmon and Seasonings: Add the salmon pieces gently into the simmering sauce to poach lightly. Stir in the fish sauce, brown sugar, and chopped kaffir lime leaves to enrich the flavor and balance the spice.
  5. Finishing Touches: Cook until the salmon is tender but still moist, avoiding overcooking. Taste the curry and adjust seasoning with additional fish sauce or sugar as needed. Finish by stirring in a splash of lime juice to brighten the dish before removing it from heat.

Notes

  • Choose fresh salmon for the best taste and texture.
  • Use authentic Panang curry paste for a truly traditional flavor.
  • Poach salmon gently to prevent it from becoming dry or flaky.
  • Add lime juice at the end to avoid curdling the coconut milk and to enhance brightness.
  • Garnish with fresh basil or cilantro for extra flavor and visual appeal.

Nutrition

Keywords: Salmon Panang Curry, Thai curry, coconut milk curry, easy Thai recipe, salmon curry recipe, gluten free Thai dish

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