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Homemade Salmon Panang Curry photo

Salmon Panang Curry

This Salmon Panang Curry is a delightful blend of creamy coconut milk, vibrant spices, and tender salmon—perfect for impressing guests!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

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 brand recommended)
  • 1 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
  • 1 tsp salt
  • 1 cup unsalted chicken stock
  • 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

Equipment

  • Large skillet or wok
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Step-by-Step: Salmon Panang Curry
  1. Start by preparing all your vegetables. Cut the long beans into 2-inch pieces, slice the carrots, and chop the red onion into wedges. Clean and slice the shiitake mushrooms, and set everything aside.
  2. In your large skillet or wok, heat the 1 tbsp oil over medium heat. Add the red onion and sauté for 2-3 minutes until they start to soften. Next, toss in the chopped Thai bird's eye chilies and the sliced shiitake mushrooms. Cook for another 2 minutes until the mushrooms are tender.
  3. Stir in the 6 tbsp Panang curry paste and 1 tbsp palm sugar, mixing well to coat the onions and mushrooms. Cook for about 1-2 minutes until the paste is fragrant.
  4. Pour in the 3 cups coconut milk slowly, stirring continuously to combine it with the curry paste. Bring the mixture to a gentle simmer.
  5. Add the 1 cup long beans and 1 cup carrot slices to the skillet. Stir well, allowing the vegetables to cook for about 5-6 minutes until they are tender but still crisp.
  6. Tear the 8 kaffir lime leaves and add them to the curry along with the 3 tsp fish sauce, 1 tbsp lime juice, and 1 tsp salt. Stir to combine all the flavors.
  7. Gently place the 24 oz salmon fillets skin-side down into the curry. Spoon some of the sauce over the top and cover the skillet. Allow the salmon to poach in the curry for about 10-12 minutes, or until cooked through.
  8. Once the salmon is cooked, remove the skillet from heat. Sprinkle with 1 cup Thai basil leaves and ½ cup roasted peanuts. Serve hot, garnished with extra Thai basil leaves for a fresh touch.

Notes

  • Be cautious with the salt—fish sauce can be quite salty, so taste the curry before adding more.
  • Use fresh ingredients for the best flavor—especially the Thai basil and lime.
  • Don't overcook the salmon; it should be flaky yet moist.
  • Store leftover curry in an airtight container in the fridge for up to 3 days.
  • This dish pairs beautifully with jasmine rice or quinoa.