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.
Foto: Cafe Delites
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)
- 1½ 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
- ½ tsp salt
- 1½ cups 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)
Steps
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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
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In the same pan, add curry paste. Stir-fry 30 seconds until aromatic. Add palm sugar and stir briefly.
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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.
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Gently place salmon fillets into the curry. Simmer 4–5 minutes, then gently flip and cook 3–4 minutes more until just opaque.
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Return sautéed vegetables to the pan. Add Thai basil leaves and stir to combine.
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Serve hot with jasmine rice, topped with roasted peanuts and extra basil leaves.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| oil | 1 tbsp | - | - |
| long beans | 1 cup | - | - |
| carrot slices | 1 cup | - | - |
| red onion | 1 | - | - |
| shiitake mushrooms | 1 cup | - | - |
| panang curry paste | 6 tbsp | - | - |
| palm sugar | 1.5 tbsp | - | - |
| kaffir lime leaves | 8 | - | - |
| thai bird’s eye chilies | 3 | - | - |
| fish sauce | 3 tsp | - | - |
| coconut milk | 3 cups | - | - |
| lime juice | 1 tbsp | - | - |
| salt | 0.5 tsp | - | - |
| unsalted chicken stock | 1.5 cups | - | - |
| salmon fillet skin on | 24 oz | Rp 150.000/kg | Rp 360.000 |
| thai basil leaves | 1 cup | - | - |
| roasted peanuts | 0.5 cup | - | - |
| Extra thai basil leaves | - | - | - |
*Estimated market prices, may vary by region
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