Salmon Coconut Curry is a quick and delish dish that can be made in less than 30 minutes! 

Salmon Coconut Curry is made with a pre made panang curry paste, coconut milk, fish sauce, brown sugar, fresh salmon and some red and yellow bell peppers.

WHAT IS PANANG CURRY

Panang Curry originates from Thailand named from the island of Penang.

What Goes with Salmon Panang Curry

• Jasmine Rice or Vermicelli Rice

WHERE TO BUY PANANG CURRY PASTE

This is probably your first thought? Am I right! Well I got you covered. First off you want to buy the right curry paste or it will not taste as authentic. Trust me, I have tried them all. And swear by only one brand, you will see that brand below. Here in Canada this can be found in almost every ethnic aisle at your local Superstore.If you do not have a superstore, then you are going to have to shop around. Ideally, at a Asian market. 

HOW TO MAKE SALMON PANANG CURRY

• It is easy, you want to start with two fresh salmon fillets and dice them into bite sized pieces.
• Then you want to choose a vegetable, like sliced red or yellow peppers or fresh spinach and or even diced tomatoes.
• Once you have that you want to have some panang paste on hand, cooking oil, coconut cream, sugar and fish sauce.
• Heat the oil in a pot then add the paste and simmer till fragrant over medium heat, then add in the coconut milk and your protein of choice.
• Add in the remaining ingredients.
• Simmer over low – medium heat adding in the sugar and kaffir lime leaves.
• Simmer on low – medium heat for 5 minutes and serve hot over cooked rice.

IS PANANG THAI CURRY SPICY

Depending on the amount of Paste you use, it can be. This paste above calls for 2 tbsp per serving. I tend to use a bit more as I like the spice. Tried this recipe? Mention @CanadianCookingAdventures or tag #Canadiancookingadventures! The recipe instructions noted here are the property of Canadian Cooking Adventures and subject to copyright. Looking for more Thai Recipes?  

Salmon Coconut Curry

Yield: 2

Cook Time: 30 minutes

Total Time: 30 minutes

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Ingredients

• 2 tbsp vegetable oil
• 2 salmon fillets, diced
• 3 tbsp Panang curry paste
• 1 tbsp fish sauce
• 2 cans of thick coconut milk
• 1 sliced yellow bell peppers
• 1 sliced orange bell peppers
• 1 tbsp palm sugar or coconut sugar)
• 1 lime
• Pinch of salt

Instructions

1. Start with two fresh salmon fillets and dice them into bite sized pieces.

1. Then you want to choose a vegetable, like sliced red or yellow peppers or fresh spinach and or even diced tomatoes.
2. Once you have that you want to have some panang paste on hand, cooking oil, coconut cream, sugar and fish sauce.
3. Heat the oil in a pot then add the paste and simmer till fragrant over medium heat, then add in the coconut milk and your protein of choice.
4. Add in the remaining ingredients.
5. Simmer over low – medium heat adding in the sugar and kaffir lime leaves.
6. Simmer on low – medium heat for 5 minutes and serve hot over cooked rice.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1705Total Fat: 141gSaturated Fat: 95gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 151mgSodium: 1201mgCarbohydrates: 61gFiber: 8gSugar: 33gProtein: 65g

These calculations are based off Nutritionix

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