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Homemade Salmon Panang Curry photo

Salmon Panang Curry

This Salmon Panang Curry is bursting with flavor! A creamy coconut base meets tender salmon and vibrant vegetables for a dish that's both comforting and elegant.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 24 oz Salmon Fillet fresh, skin-on
  • 6 tbsp Panang Curry Paste preferably Mae Ploy brand
  • 3 cups Coconut Milk full-fat for creaminess
  • 1 cup Long Beans cut into 2-inch pieces
  • 1 cup Carrots sliced to 0.2-inch thickness
  • 1 Red Onion cut into wedges
  • 1 cup Shiitake Mushrooms sliced
  • 1 tbsp Palm Sugar for sweetness
  • 8 Kaffir Lime Leaves torn
  • 3 Thai Bird's Eye Chilies chopped, adjust to taste
  • 3 tsp Fish Sauce adds depth and umami
  • 1 tbsp Lime Juice freshly squeezed
  • Salt to taste
  • 1 cup Unsalted Chicken Stock base for sauce
  • 1 cup Thai Basil Leaves roughly torn
  • Roasted Peanuts for topping, chopped
  • Extra Thai Basil Leaves for garnish
  • 1 tbsp Oil for frying neutral oil

Equipment

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

Method
 

Instructions
  1. Step 1: Prepare the Ingredients - Cut the long beans, carrots, red onion, and shiitake mushrooms as indicated. Chop the chilies and tear the basil leaves. Set aside.
  2. Step 2: Sauté the Aromatics - Heat 1 tablespoon of oil in a large skillet over medium heat. Add the red onion and sauté until translucent, about 2-3 minutes.
  3. Step 3: Add the Curry Paste - Stir in the Panang curry paste and cook for another 2 minutes, letting it become fragrant.
  4. Step 4: Incorporate the Vegetables - Add the long beans, carrot slices, and shiitake mushrooms. Stir to coat and cook for 4-5 minutes until slightly softened.
  5. Step 5: Pour in the Coconut Milk - Slowly add the coconut milk and bring to a gentle simmer.
  6. Step 6: Season the Curry - Add the kaffir lime leaves, fish sauce, palm sugar, and chilies. Stir and let simmer for 5 minutes.
  7. Step 7: Add the Salmon - Gently place the salmon fillets skin-side down into the curry. Cover and cook for 8-10 minutes until flaky.
  8. Step 8: Finish with Lime Juice and Thai Basil - Stir in lime juice and torn basil leaves. Adjust seasoning with salt if needed.
  9. Step 9: Serve and Garnish - Serve the curry hot, topped with chopped peanuts and extra basil. Enjoy!

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • You can freeze the curry for up to 2 months in freezer-safe containers.
  • Gently reheat on the stove, adding a splash of water or stock if needed.