Salmon Panang Curry
Creamy, rich, and full of Thai-inspired flavor — tender salmon fillets simmered in a velvety Panang curry sauce with coconut milk, kaffir lime, and Thai basil. Comforting, bold, and ready in under 40 minutes.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
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)
- 11/2 tbsp palm sugar
- 8 kaffir lime leaves (torn)
- 3 thai bird’s eye chilies (chopped)
- 3 tsp fish sauce
- 3 cup coconut milk
- 1 tbsp lime juice
- 1/2 tsp salt
- 11/2 cup unsalted chicken stock
- 24 oz salmon fillet skin on ( 4 fillets)
- 1 cup thai basil leaves (roughly torn)
- 1/2 cup roasted peanuts (chopped, for topping)
- Extra thai basil leaves (for garnish)
Instructions
- 1
Heat the oil in a medium saucepan over medium-high heat. Add beans, carrots, red onion, and shiitake mushrooms. Stir-fry 2 minutes. Remove and set aside
- 2
In the same pan, add curry paste. Stir-fry 30 seconds until aromatic. Add palm sugar and stir briefly.
- 3
Add kaffir lime leaves, chilies, fish sauce, coconut milk, lime juice, and salt. Mix well, cover with a lid, and simmer 5 minutes. Stir in chicken stock.
- 4
Gently place salmon fillets into the curry. Simmer 4–5 minutes, then gently flip and cook 3–4 minutes more until just opaque.
- 5
Return sautéed vegetables to the pan. Add Thai basil leaves and stir to combine.
- 6
Serve hot with jasmine rice, topped with roasted peanuts and extra basil leaves.