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Salmon Panang Curry Recipe
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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
📝 Preparation Steps
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
oil (for frying)1 tbspred onion (cut in wedges)1shiitake mushrooms (sliced)1 cup
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.
kaffir lime leaves (torn)8fish sauce3 tspcoconut milk3 cupslime juice1 tbsp
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.
thai basil leaves (roughly torn)1 cupExtra thai basil leaves (for garnish)
6
Serve hot with jasmine rice, topped with roasted peanuts and extra basil leaves.
Nutrition Facts
calories
588 kcal
fat Content
53 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
808 mg
protein Content
13 g
trans Fat Content
0.02 g
carbohydrate Content
24 g
saturated Fat Content
36 g
unsaturated Fat Content
14 g
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