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There’s something about creamy Thai curries that just hits different — especially when salmon’s involved. This Salmon Panang Curry is my ultimate weeknight luxury: rich coconut sauce, bright Thai basil, and just the right touch of heat. It’s cozy, a little fancy, and the kind of dish that makes your kitchen smell like pure happiness.
The Secret to This Dish
If you’ve tried my Thai Red Curry with Chicken or my Garlic Butter Salmon, you already know I have a soft spot for rich, comforting dishes that don’t hold back on flavor. But this Salmon Panang Curry? It’s something else entirely.
Panang curry is thicker, richer, and just a little more indulgent — it clings to every bite of salmon like velvet. The sauce has that perfect balance of sweet palm sugar, fragrant kaffir lime, and a gentle chili heat that keeps you coming back for more.
Compared to other curries, this one feels luxurious without being heavy. It’s fast, it’s bold, and it tastes like something you’d order in your favorite Thai restaurant… except you made it yourself.
Key Ingredients
It’s all about rich, layered flavors and the right balance of sweet, salty, and spicy. These few ingredients do all the heavy lifting:
- Panang curry paste: Brings that deep, nutty, slightly sweet heat that makes this curry stand out from the rest.
- Coconut milk: The creamy base that softens the spice and gives the sauce its silky texture.
- Palm sugar: Adds subtle sweetness and that glossy finish you can’t skip.
- Kaffir lime leaves: Bright, citrusy notes that cut through the richness.
- Fresh salmon: Tender, buttery, and perfect for soaking up all that flavorful sauce.
Note: Find the full list of ingredients and measurements in the Recipe Card.
How to Make It
Once you’ve got everything prepped, this curry comes together in one pan — quick, creamy, and full of flavor. Here’s how to make it happen:
- Sear the vegetables.
Heat a little oil and stir-fry the beans, carrots, onion, and mushrooms until just tender. Remove and set aside.
- Fry the curry paste.
In the same pan, add Panang curry paste and stir until fragrant. Melt in the palm sugar.
- Build the sauce.
Add coconut milk, fish sauce, lime juice, kaffir lime leaves, and chilies. Simmer gently until the sauce thickens slightly, then stir in a splash of stock.
- Add the salmon.
Lay the salmon in the sauce, skin-side down. Simmer until almost cooked through, then flip once to coat.
- Finish it off.
Return the veggies and stir in Thai basil until glossy and fragrant. Taste and adjust seasoning to your liking.
- Serve.
Spoon over jasmine rice and top with roasted peanuts and fresh basil.
Want to see how it all comes together? Check out the video in See It In Action for the full step-by-step.
This curry is all about comfort — creamy, fragrant, and a little indulgent — so it deserves sides that make it shine.
Pair it with Buttery Garlic Naan Bread for the ultimate dip-and-swipe moment (trust me, you’ll want every drop of sauce). Add a light Avocado Feta Cucumber Salad for something cool and crisp on the side — that fresh crunch balances the creamy curry perfectly. And to finish? Mango Coconut Cheesecake Parfaits — cool, creamy, and just indulgent enough to keep the night going on a sweet note.
FAQs
You can, but it won’t be as rich or silky. Full-fat coconut milk gives the best flavor and texture — totally worth it.
Absolutely. Any firm white fish like cod, barramundi, or snapper works beautifully — just adjust the cooking time so it doesn’t overcook in the sauce.
Yes! The flavors deepen overnight. Store in an airtight container and reheat gently on the stove — just add a splash of coconut milk to loosen the sauce.
It’s delicious with naan bread or over noodles. You can even spoon it over roasted vegetables for a lighter twist.
See It In Action: Step-By-Step
Salmon Panang Curry Recipe
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
Instructions
- 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
- In the same pan, add curry paste. Stir-fry 30 seconds until aromatic. Add palm sugar and stir briefly.
- 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.
- Gently place salmon fillets into the curry. Simmer 4–5 minutes, then gently flip and cook 3–4 minutes more until just opaque.
- Return sautéed vegetables to the pan. Add Thai basil leaves and stir to combine.
- Serve hot with jasmine rice, topped with roasted peanuts and extra basil leaves.
Notes
- Use full-fat coconut milk for that silky, restaurant-style sauce. Light versions work, but the texture won’t be as rich or glossy.
- Don’t rush the paste. Frying the Panang curry paste first wakes up all those Thai spices — it’s where the flavor starts.
- Go easy on the heat if you’re new to Thai curries. Start mild, then add more chilies or paste once you taste the sauce.
- Add the salmon last. It cooks quickly and stays buttery and tender if you poach it gently in the curry.
- Balance before serving. Taste the sauce — add more lime for brightness, fish sauce for salt, or palm sugar for sweetness until it hits that perfect harmony.
- Finish with fresh basil. It lifts everything with fragrance and color, right at the end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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