Panang Curry Salmon
Panang Curry Salmon, Get your omega fatty acids with the full flavors of Thailand
I came home to this delightful dish and a house full of the wonderful smell of panang curry. Salmon is one of the healthiest meats you can choose. Full of omega fatty acids, a diet with occasional fish will help you fight off a number of health issues. This panang curry salmon recipe is healthy, slightly spicy and crazy rich with a nutty flavor you'll want to make again.
I asked my wife why she chose panang for the curry and she told me that it goes better with seafood. It didn't sound good when she told me what she was making but I licked the bowl clean. The flavors complement each other perfectly. It was such a success, in the fact, that she was in a good mood for the rest of the day after we ate it. At the end of the day, she credited this recipe for boosting her self-esteem and moral.
Panang, phanaeng or phanang curry is a peanuty curry so if you have peanut allergies you may want to steer clear of this recipe. It often also has coconut milk which is high in saturated fat. You can buy a reduced fat version which is much better at almost any American store now. Anyhow, just in case your next door grocery stores don't have it, there's an online option for you; go on Amazon.com by clicking here. You may also want to limit your intake of open water fish like tuna and salmon. They contain mercury which can accumulate if you eat too much too often. I wrote a post on the issue. You can check it out at the bottom of the post.
Ingredients:
- 1 lb. salmon fillets, about 4 pieces
- 1 can or 2 cups lite coconut milk
- 1 ½ tablespoon panang curry paste
- ½ tablespoon fish sauce
- ¼ teaspoon Stevia
- 2-3 tablespoon olive oil
- ⅓ red bell pepper
- 20 basil leaves, Thai basil if possible
- 3 thin sliced kefir lime leaves
Instructions:
- Heat olive oil in a pan on medium heat and pan-fried the salmon fillets on both sides, around couple minutes on each.
- Put the salmon on the plate after they are cooked.
- Add lite coconut milk in a medium saucepan and heat it on medium high heat then put panang curry paste in it.
- Stir the paste with the coconut milk until it dissolves with the coconut milk.
- After the curry is boiling, add Stevia, fish sauce, basil leaves, red bell peppers, and kefir lime leaves. Stir the vegetables with the curry and turn off the stove.
- 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.
If you like this recipe you might also like one of these recipes!
- 1 lb. salmon fillets, about 4 pieces
- 1 can or 2 cups lite coconut milk
- 1 ½ tablespoon panang curry paste
- ½ tablespoon fish sauce
- ¼ teaspoon Truvia
- 2-3 tablespoon olive oil
- ⅓ red bell pepper
- 20 basil leaves, Thai basil if possible
- 3 thin sliced kefir lime leaves
- Heat olive oil in a pan on medium heat and pan-fried the salmon fillets on both sides, around couple minutes on each.
- Put the salmon on the plate after they are cooked.
- Add lite coconut milk in a medium saucepan and heat it on medium high heat then put panang curry paste in it.
- Stir the paste with the coconut milk until it dissolves with the coconut milk.
- 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.
- 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.
Peter Gibbs says
"Panang, phanaeng or phanang curry is a peanuty curry so if you have peanut allergies you may want to steer clear of this recipe. It often also has coconut milk which is high in saturated fat. "
Guess what: your recipe includes no peanuts nor peanut oil, but definitely coconut milk - not optional.
Maybe you were confusing it with satay?