Panang Curry Salmon, Get your omega fatty acids with the full flavors of Thailand
Prep time
Cook time
Total time
Serves: 2
  • 1 lb. salmon fillets, about 4 pieces
  • 1 can or 2 cups lite coconut milk
  • 1½ tbsp panang curry paste
  • ½ tbsp fish sauce
  • ¼ tsp Truvia
  • 2-3 tbsp olive oil
  • ⅓ red bell pepper
  • 20 basil leaves, Thai basil if possible
  • 3 thin sliced kefir lime leaves
  1. Heat olive oil in a pan on medium heat and pan-fried the salmon fillets on both sides, around couple minutes on each.
  2. Put the salmon on the plate after they are cooked.
  3. Add lite coconut milk in a medium saucepan and heat it on medium high heat then put panang curry paste in it.
  4. Stir the paste with the coconut milk until it dissolves with the coconut milk.
  5. After the curry is boiling, add Truvia, fish sauce, basil leaves, red bell peppers, and kefir lime leaves.  Stir the vegetables with the curry and turn off the stove.
  6. Put the salmon fillets in a dish or bowl and pour panang curry sauce over it and serve with brown rice.  I like the sauce over the rice.
Recipe by Healthy Thai Recipes at