Salmon Panang Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender salmon fillets simmered in a creamy Panang curry sauce with coconut milk, kaffir lime, and Thai basil. Rich and bold, this comforting dish is ready in under 40 minutes and works well for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1997mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1257mg
- Calcium
- 173mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1997MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.