0 0

Share it on your social network:

Or you can just copy and share this url
Salmon Coconut Curry

Salmon Coconut Curry

Features:
  • Fish
  • One Pot/Pan
Cuisine:

Easy to make at home!

  • 30
  • Serves 2
  • Easy

Directions

Share

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

Salmon Panang Curry

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
Salmon Panang Curry

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. 
PANANG CURRY PASTE

HOW TO MAKE SALMON PANANG CURRY

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

Salmon Coconut Curry

Yield: 2
Cook Time: 30 minutes
Total Time: 30 minutes

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

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

     

    Jacqueline

    NIGERIAN PEPPER SOUP
    previous
    Nigerian Pepper Soup
    Maple Butter Recipe
    next
    Maple Butter Recipe
    NIGERIAN PEPPER SOUP
    previous
    Nigerian Pepper Soup
    Maple Butter Recipe
    next
    Maple Butter Recipe
    Skip to Recipe