Salmon Panang Curry

Salmon Panang Curry is a delectable Thai dish that blends rich, creamy coconut milk with bold, spicy Panang curry paste and tender salmon fillets. This vibrant recipe offers a perfect balance of flavors that enchants your taste buds while being surprisingly simple to prepare at home. Whether you’re craving a comforting dinner or an impressive dish for guests, Salmon Panang Curry brings an aromatic and satisfying burst of freshness to your table.

Why You’ll Love This Recipe

• Bold yet comforting flavors: The unique mix of spicy curry and creamy coconut milk creates a deeply satisfying taste experience.
• Quick and easy to prepare: Ready in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
• Rich in nutrients: Salmon provides healthy omega-3 fatty acids, supporting heart and brain health.
• Flexible and customizable: It’s easy to adjust the spice level and ingredients to suit your preferences or dietary needs.
• Vibrant presentation: The mix of fresh herbs and colorful ingredients makes this dish as eye-catching as it is delicious.

Ingredients You’ll Need

The beauty of this Salmon Panang Curry lies in its simple but essential ingredients, each contributing to the dish’s luscious texture, vibrant color, and bold flavor profile.

• Salmon fillets: Fresh or thawed, skin removed or on, salmon is the star protein with a buttery texture.
• Panang curry paste: This rich, fragrant paste clips the curry’s signature aromatic spice and subtle sweetness.
• Coconut milk: Silky and creamy, it balances spicy notes and enriches the sauce.
• Fish sauce: Adds a punch of umami and authentic Thai depth.
• Brown sugar or palm sugar: A touch of sweetness keeps flavors balanced and smooth.
• Kaffir lime leaves: Infuse a citrusy fragrance that brightens the curry without overpowering.
• Fresh basil or Thai holy basil: Offers a peppery, aromatic finish.
• Red chili peppers: Optional, for an extra kick of heat and color.
• Vegetables (optional): Bell peppers, zucchini, or green beans add crunch and color.

Variations for Salmon Panang Curry

Feel free to make this dish your own by incorporating different ingredients or adjusting the spice level. It’s incredibly adaptable to various tastes and dietary preferences.

• Vegetarian version: Swap salmon for tofu or chickpeas and use vegetarian-friendly fish sauce alternatives.
• Milder spice option: Use less Panang curry paste or remove the seeds from chili peppers to reduce heat.
• Extra creamy: Add more coconut milk or a splash of heavy cream for an ultra-rich sauce.
• More vegetables: Incorporate leafy greens like spinach or kale to boost fiber and nutrients.
• Different protein: Try shrimp, chicken, or firm white fish instead of salmon for variety.

How to Make Salmon Panang Curry

Step 1: Prepare the ingredients

Start by slicing the salmon into bite-sized chunks and finely chopping kaffir lime leaves and chili peppers. Gather all your ingredients so assembly flows easily.

Step 2: Heat the curry paste

In a large saucepan or wok, gently sauté the Panang curry paste in a little oil over medium heat until aromatic, about 2 minutes. This step releases the essential oils in the spices.

Step 3: Add coconut milk

Pour in the coconut milk gradually, stirring to combine with the paste. Let the mixture simmer gently to thicken and develop flavor, about 3-5 minutes.

Step 4: Season the curry

Add fish sauce, brown sugar, and kaffir lime leaves. Stir to balance salty, sweet, and citrusy flavors carefully.

Step 5: Cook the salmon

Gently add the salmon pieces to the simmering curry sauce. Cook for 5-7 minutes until just done, ensuring the salmon stays tender and moist.

Step 6: Final touches

Add chopped basil leaves and chili peppers, giving the dish a fresh aroma and a pop of color. Remove from heat and serve immediately.

Pro Tips for Making Salmon Panang Curry

• Use fresh, high-quality salmon: It makes a noticeable difference in texture and taste.
• Simmer gently: Avoid boiling to keep the salmon flaky and tender.
• Adjust seasoning gradually: Taste and tweak fish sauce and sugar for perfect balance.
• Don’t skip kaffir lime leaves: Their fragrant oils are crucial to authentic flavor.
• Prep ingredients in advance: It speeds up cooking and ensures a smooth process.

How to Serve Salmon Panang Curry

Garnishes

Fresh basil leaves, thinly sliced red chili, and a squeeze of lime juice atop the curry add vibrant color and brighten the rich flavors.

Side Dishes

Serve with steamed jasmine rice or fragrant coconut rice to soak up the luscious sauce. A side of lightly stir-fried greens or cucumber salad adds crisp contrast.

Creative Ways to Present

For a fun twist, serve your Salmon Panang Curry in individual coconut bowls or over a bed of cauliflower rice for a low-carb option. Garnish with edible flowers for an Instagram-worthy meal.

Make Ahead and Storage

Storing Leftovers

Keep leftover Salmon Panang Curry in an airtight container and refrigerate for up to 3 days to maintain the freshness of flavors.

Freezing

You can freeze the curry without the basil and fresh herbs for up to two months. Thaw overnight in the fridge before reheating.

Reheating

Warm the curry gently on the stove over low heat to preserve the delicate texture of the salmon and prevent the coconut milk from separating.

FAQs

Is Salmon Panang Curry very spicy?

The spice level can be easily adjusted by varying the amount of Panang curry paste and chili peppers used, so it can be mild or spicy depending on your preference.

Can I use canned salmon for this recipe?

Fresh or frozen salmon is recommended for the best texture and flavor, but canned salmon can be used in a pinch; just add it at the end and warm through gently.

What can I substitute for fish sauce?

For a vegetarian or vegan version, tamari or soy sauce combined with a bit of seaweed can replicate the umami depth of fish sauce.

Can I prepare this dish in advance?

Yes, you can prepare the curry base a day ahead and add the salmon just before serving for optimal freshness.

What is the difference between Panang curry and other Thai curries?

Panang curry is thicker and less watery than other Thai curries, with a richer, nuttier flavor often highlighted by kaffir lime and peanut notes.

Final Thoughts

There’s something truly special about Salmon Panang Curry that makes it a standout in Thai cuisine. Its creamy, flavorful sauce paired with tender salmon creates a dish that’s both comforting and exciting. Whether you’re new to cooking Thai food or a seasoned fan, this recipe is a wonderful way to explore bold flavors without fuss. Give it a try and watch it become a favorite in your culinary rotation!

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