The Salmon Panang curry recipe is a dish that combines a meaty and flavorful pan-roasted salmon with Panang curry sauce. The flavors blend well together to create a mouth-watering taste.
It is very easy to make, and the cooking process can be completed in less than ten minutes. The Salmon Panang curry recipe originates from Thailand, but it can be found in many different cuisines worldwide.
Salmon is a popular food worldwide, and many people in Thailand also eat it. The sauce for this recipe includes kaffir lime leaves, galangal root, shallots, lemongrass, and kaffir lime juice.
Kaffir lime leaves are the most important ingredients for this recipe’s sauce. These ingredients contribute to the characteristic taste of the dish.
If you have never seen or tasted kaffir lime leaves before, you should try to cook this dish at least once for your own experience.
How To Make Salmon Panang Curry Recipe?
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4-6 people
Ingredients For The Salmon Panang Curry Recipe
- 1/2 tbsp avocado oil
- 3 tbsp Panang curry paste. I love the Maesri brand
- 1 (13.5 ounces) can of coconut milk. I love the Chaokoh brand
- 1 tbsp fish sauce gluten-free
- 2 tsp coconut sugar
- 4 kaffir lime leaves, julienne
- .75 ounce 2 salmon fillets. You can add more salmon
- 1 cup french beans, sliced into 1-inch pieces
- 1/2 medium red bell pepper, sliced
- 1/2 medium green bell pepper, sliced
- 1 cup water
- 1/4 cup fresh Thai basil leaves
- 1/4 cup fresh cilantro leaves
- 1 tbsp lime juice.
- 1 cup jasmine rice gluten-free
Directions For The Salmon Panang Curry Recipe
1. In a small bowl, combine fish sauce, coconut sugar, basil leaves, cilantro leaves, and lime juice; mix well. Cover and refrigerate until use.
2. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking oil spray to prevent salmon from sticking to it.
3. Put salmon fillets on the baking sheet and roast until fully cooked.
4. Cut each salmon fillet into slices and transfer to a plate.
5. Cover the baking sheet with aluminum foil, and spray the foil with cooking oil spray.
6. Heat avocado oil in a large nonstick skillet over medium-high heat for 1 to 2 minutes or until hot. Add the curry paste; cook for 30 seconds or until aromatic, stirring constantly. Stir in coconut milk; cook for 2 minutes or until thickened, stirring constantly.
7. Stir in fish sauce mixture; cook for 2 minutes or until fragrant, stirring constantly. Stir in coconut sugar. Add kaffir lime leaves, salmon fillets, galangal root, and lemongrass; simmer for 5 to 8 minutes.
8. Pour curry sauce into a bowl and toss with rice. Sprinkle fresh Thai basil and cilantro leaves on top of the curry plate; serve hot with kaffir lime leaves on the side.
9. To serve, spoon rice and curry sauce into a bowl or plate; serve with kaffir lime leaves on the side.
Nutrition Facts Of Salmon Panang Curry Recipe
| Nutrition | Amount |
|---|---|
| Calories | 437 |
| Fat | 13.9g |
| Saturated fat | 8.3g |
| Cholesterol | 79mg |
| Sodium | 439mg |
| Carbs | 31.4g |
| Fiber | 2.8g |
| Sugar | 18g |
| Protein | 32.7g |
Serving Suggestions
1. This dish is very good eaten with hot steamed rice and the sauce can be served on top of it or separately.
2. The salmon fillets can be marinated with 1/2 tsp sea salt, 1/2 tsp ground black pepper, and 2 tbsp brown sugar for 20 minutes before roasting.
3. Serving this dish with kaffir leaves adds more taste to the recipe. The lime leaves can be cut into 1-inch pieces and put on top of the curry plate as decoration and to be eaten with the dish, or they can be cooked together with the sauce for a better taste.
Health Benefits Of Salmon Panang Curry Recipe
1. Vitamins:
Vitamin C, thiamine, and vitamin B12 are found in salmon.
2. Fibers and Minerals:
Salmon contains high amounts of selenium and magnesium, which help maintain healthy bones and a healthy immune system.
3. Protein:
Salmon is an excellent source of protein, containing about 23 grams in every 3-ounce serving. This makes it high in protein compared to other types of fish such as tuna, mahi-mahi, or grouper. Each 3-ounce serving of salmon provides 18 grams of protein.
4. Omega-3 Fats:
Omega-3 is an essential fatty acid and is a good fat for you to have in your diet, but most people are deficient in omega-3 because of their diets.
Most of the omega-3 found in fish are DHA and EPA, which help maintain healthy skin, brain, and eye functioning and promote heart health, bone growth and development, blood clotting, cell signaling, and immune function.
Can I Freeze The Salmon Panang Curry Recipe?
Yes, you can freeze this recipe, and it is a good idea to do so as it will save you time later. Store the unused salmon for up to 3 months in the freezer.
Is The Salmon Panang Curry Recipe Good For Everybody?
Yes, it is good for everybody since it has a balanced taste and 100% natural ingredients.
Can I Make This Recipe With Chicken Instead Of Salmon?
Yes, you can easily replace salmon with chicken or shrimp. You will need to adjust the cooking time to ensure it is cooked well.
What Is The Cooking Time For Salmon Fillets?
Cooking time for the salmon fillets depends on whether you cut them. If you cut them, then the cooking time will be only 5 minutes; if you do not cut them, allow 10 minutes of cooking time.
Can I Add A Substitute For Fish Sauce To This Recipe?
Yes, you can replace fish sauce with soy sauce or salt. However, if you do not use fish sauce, the taste will be different.
If you still want to replace it with other ingredients, then reduce coconut sugar by 1 tbsp and add 1-2 tbsp of water for extra moisture when cooking the curry.
Final Thoughts
I’ve had this dish several times, and it is a wonderful taste. Although it can be made with chicken, I think it tastes better with salmon because of the sweet flavor of the salmon. The Panang curry paste is a little spicy, which gives it more taste.
This dish is also good for people on a diet as you can use lower-calorie ingredients to make this recipe and still enjoy the authentic Thai taste without extra calories.