This simple Salmon Panang Curry is made with a pre made panang curry paste, coconut milk, fish sauce, brown sugar, fresh salmon and some red and yellow bell peppers.
Salmon Panang Curry is really simple to make. Want another Thai recipe? Try my Shrimp Panang Curry
This recipe has just a simple few ingredients that I will share with you below. And once you have these simple ingredients in your kitchen, you will always be able to make this dish. You can even try it with chicken or another seafood of your liking.
PANANG CURRY VS RED CURRY
Panang curry when made tends to be more thicker than red curry and a bit sweeter. Also it will have the possible addition of peanuts and more vegetables in it.
However, when making it at home. You can omit the peanuts as I have in this recipe and add more or less vegetables as you desire.
If you love Thai food as much as me, then you will want to try this recipe!
It is also very healthy for you and makes you feel so satisfied. Just look at all those fresh vegetables and fresh salmon pieces. What more can you ask for in a Curry than this!
WHAT IS PANANG CURRY
Panang Curry originates from Thailand named from the island of Penang.
HOW TO MAKE SALMON PANANG CURRY
- It is easy, you want to start with two fresh salmon fillets and dice them into bite sized pieces.
- Then you want to choose a vegetable, like sliced red or yellow peppers or fresh spinach and or even diced tomatoes.
- Once you have that you want to have some panang paste on hand, cooking oil, coconut cream, sugar and fish sauce.
- Heat the oil in a pot then add the paste and simmer till fragrant over medium heat, then add in the coconut milk and your protein of choice.
- Add in the remaining ingredients.
- Simmer over low – medium heat adding in the sugar and kaffir lime leaves.
- Simmer on low – medium heat for 5 minutes and serve hot over cooked rice.
What Goes with Salmon Panang Curry
- Jasmine Rice or Vermicelli Rice
WHERE TO BUY PANANG CURRY PASTE
This is probably your first thought? Am I right! Well I got you covered. First off you want to buy the right curry paste or it will not taste as authentic. Trust me, I have tried them all.
And swear by only one brand, you will see that brand below. Here in Canada this can be found in almost every ethnic aisle at your local Superstore.If you do not have a superstore, then you are going to have to shop around. Ideally, at a Asian market.
IS PANANG THAI CURRY SPICY
Depending on the amount of Paste you use, it can be. This paste above calls for 2 tbsp per serving. I tend to use a bit more as I like the spice.Tried this recipe? Mention @easycurryrecipes or tag #easycurryrecipes ! The recipe instructions noted here are the property of Easy Curry Recipes and subject to copyright.
Salmon Panang Curry
Ingredients
- 2 tbsp vegetable oil
- 2 salmon fillets, diced
- 3 tbsp Panang curry paste
- 1 tbsp fish sauce
- 2 cans of thick coconut milk
- 1 sliced yellow bell peppers
- 1 sliced orange bell peppers
- 1 tbsp palm sugar or coconut sugar)
- 1 lime
- Pinch of salt
Instructions
- It is easy, you want to start with two fresh salmon fillets and dice them into bite sized pieces.
- Then you want to choose a vegetable, like sliced red or yellow peppers or fresh spinach and or even diced tomatoes.
- Once you have that you want to have some panang paste on hand, cooking oil, coconut cream, sugar and fish sauce.
- Heat the oil in a pot then add the paste and simmer till fragrant over medium heat, then add in the coconut milk and your protein of choice.
- Add in the remaining ingredients.
- Simmer over low – medium heat adding in the sugar and kaffir lime leaves.
- Simmer on low – medium heat for 5 minutes and serve hot over cooked rice.