A restaurant-worthy Thai Salmon Panang Curry in under 30 minutes.
Curry once was something I loved but only saved for dinners out because I didn’t know how to make it at home. I kept on trying but the results were lackluster at best. That was all, at least, until I discovered this Thai Salmon Panang Curry.
Then, Chris and I went to a Thai cooking class at Mama Thai in San Francisco a few years ago and my whole Thai cooking game completely changed. She broke it down in a way that I understood for once: flavors of sweet, sour, and savory need to come together over high heat and short cooking times. A homemade curry paste is best because of the complexity achieved through working the spices with a mortar and pestle, but a premade store-bought one can also stand if need be.
We made our own paste in class and though I had high hopes of making it at home, the heavy mortar and pestle weren’t exactly friendly to an upcoming cross-country move. Also, the amount of elbow grease needed to get that authentic flavor was a bit of a turn off even to me so I broke down and brought my curry paste online.
The curry paste did not disappoint, thankfully. I now had my own go-to Thai curry for my repertoire. The vegetable ingredients are pretty flexible, but below is a selection of my favorite vegetables.
With few veggies and only 5 simple ingredients (including the curry paste) for the sauce, this number comes together in less than 30 minutes. Now I not only don’t have to leave the house for a Thai curry, but I can have it on the table by the time I’d get dressed and to a restaurant. Talk about a cooking class well worth it.
Thai Salmon Panang Curry Cooking Notes:
- If serving this with rice: make sure to get that started enough ahead of time to have it ready by the time the curry is. Most long-grain white rice is done in under 25-30 minutes, but if cooking brown rice, you’ll want to check how far ahead you need to start the rice.
- Curry paste: Mae Ploy curry paste is MY JAM. This paste is available on Amazon and at some specialty stores.
- Prep: cooking will go fast once you start so make sure to prep all your veggies before you start cooking. Nothing like getting caught off guard in a recipe without the next ingredients ready (ask me how I know!).
- Fish Sauce: Red Boat Fish Sauce is my fave, but I’ve also had a good experience with Thai Kitchen’s fish sauce.
Other Recipes Similar to Thai Salmon Panang Curry:
- Thai Green Chicken Curry
- Lime Sriracha Salmon
- Orange Salmon Power Bowls
- Spicy-Sweet Salmon with Mango Salsa
- Sweet Potato Hash Brown Burgers
- Juicy Chicken Sausage Meatballs
- Spicy Bourbon Glazed Baked Salmon
Questions or comments about this recipe? Post in the comment section below and I’ll get back to you as soon as possible!
Recipe generously adapted from Mama Thai Cooking Club in San Francisco.
A quick and satisfying Thai panang curry. Cut up all your veggies and salmon ahead of time because the cooking goes quick!
- 1 ½ tablespoons coconut oil; unrefined if possible
- 4 green onions, light and darker green parts sliced thinly
- 1 sweet pepper -- yellow, orange, or red, sliced into ⅛ inch slices
- 4 medium-large carrots, sliced into ⅛ inch coins
- 2 cups broccoli florets, cut into about 1 ½ inch florets
Curry Sauce & Salmon:
- 1 tablespoon panang curry paste
- 1 14 oz. can coconut milk
- 1 ½ tablespoon agave syrup
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 lb de-skinned salmon filets, cut into ¾ inch cubes
- 3 cups hot jasmine or other long grain rice
- Preheat a large non-stick skillet or wok over medium high heat. Add coconut oil and let heat up until it sputters when flicked with water.
- Add green onions-broccoli florets and saute for 3-4 minutes, stirring frequently, or until broccoli starts to turn bright green.
- Add in curry paste and saute in for 1-2 minutes -- stirring constantly-- or until paste is broken up and evenly distributed among the veggies.
- Add in coconut milk, agave syrup, fish sauce, and lime juice and give the mixture a few good stirs until the paste seems to be distributed throughout the milk. Gently layer in the salmon among the veggies, getting the salmon to rest in the coconut milk as much as possible. Cover the pot, bring milk to a simmer and then cook for 5-6 minutes, stirring gently only 1 or 2x or until salmon flakes easily with a fork.
- Serve curry immediately over hot rice.
Amount Per Serving Calories 584Total Fat 33gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 10gCholesterol 58mgSodium 414mgCarbohydrates 47gFiber 5gSugar 9gProtein 27g