Panang Salmon

November 21, 2015 4 Comments

Panang Salmon

This is an incredibly quick and easy dish to make, it can be made with other fish too apart from salmon, red snapper would be good. The Panang paste is medium heat though you could use less if you prefer a really mild dish.

This is what you need. 1 packet of paste and one can of coconut milk is sufficient for up to 4 salmon fillets. The red pepper and kaffir lime leaves are optional for garnish, go where your imagination or fridge salad drawer takes you! I'm also using some Thai sweet basil leaves I spotted in my local Waitrose.You can buy them frozen in Thai or Vietnamese shops, sometimes in other Asian or Chinese stores also, they last a long time in the freezer so are worth looking out for. Check out my blog post for other places to buy too. Kaffir lime leaves  I'm also using some Thai sweet basil leaves I spotted in my local Waitrose. It is always a good idea to have a little lime juice to hand to adjust sweetness, if needed,  to your personal taste at the end of cooking. You also adjust saltiness by adding a little more fish sauce or salt if required.

Make sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry. Quick guide here, Coconut Milk Summary or if you would like to see the difference between different brands of coconut milk the full article is here, Cooking Thai Curry with Coconut Milk.


Marinate the salmon fillets in roughly half the contents of the curry paste for an hour or two. Quantities are not too critical here, half a pouch is enough for up to 4 reasonable sized fillets. If the fish has skin attached I like to leave it on and fry the skin side until it is quite crispy, that's the Thai way so down to personal preference. Dredge the salmon in some plain flour.

Add a couple of tablespoons of vegetable oil to a pan and bring to a medium heat and add fish skin side down. Fry for 2 /3 minutes. Turn and cook the other side. Sear the remaining sides for a minute or so.

Remove fish from pan and keep warm. Wipe pan clean and add the remainder of the curry paste.Heat and stir and then add around 4 tablespoons of coconut milk, preferably from the thicker part at the top of the can. Adjust the quantity of coconut milk depending on how much fish you are cooking and how much sauce you want to serve it with.

Heat and stir until it bubbles, then add the pepper strips and sliced lime leaves or whatever else you wish to add to it..

Place fish back in pan and cook for a further minute or two.

Arrange on a plate spooning the sauce over. I've added some coconut milk to give a little contrast in both appearance and taste, some fried shredded lime leaf and basil leaf to garnish it with, purely decorative so it's up to you!

Enjoy!. 
UPDATE. Comments section added.

 




4 Responses

Simon Heape
Simon Heape

July 07, 2019

I cooked this last night with salmon, just two pieces, using 3/4 of sauce & coconut milk. I added the red pepper but also some baby corn and some blanched green beans. On reflection I should have given the sauce a small spritz of lime juice but that’s a minor point. A really tasty meal for my wife and me, will definitely be buying the Penang Curry Paste again.

Harsha Kariawasam
Harsha Kariawasam

June 07, 2019

Used the panang paste to cook 4 fillets of salmon. Also used a supermarket-bought green curry paste to cook a Thai green curry. The panang salmon is so much tastier and so authentic than the supermarket green curry!! Reminds me of the time I tasted yummy dishes in Thailand. This recipe is so easy to follow and I can’t wait to use the other packets.

Jo
Jo

October 08, 2018

Made salmon panang this evening, and it tasted exactly like it should, based on our former excellent Thai place. Wonderful flavor and just the right spiciness. My family were so excited for this, because that restaurant closed.

Catherine bridge
Catherine bridge

June 14, 2017

Used Penang paste with king prawn instead of salmon and was delicious and enjoyed by everyone . Will be trying it with salmon next time . Delicious and yet another great paste I have recommended ?

Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Thai Fish Curry Serving Presentation
Thai Fish Curry

April 30, 2019

This Thai fish curry is simplicity itself. Made with yellow curry paste as it is here it is more typical of the fish curries of Southern Thailand and Malaysia owing to the light Indian spicing of the yellow curry paste. This could also be cooked in the same manner using red or green curry paste. Many Thai fish curries are not always compatible with Western tastes, often being cooked with fish heads and too sour for the Western palate. However, this is not the case with this version which is b...

Continue Reading

Thai Tofu stir fry
Thai Tofu Stir-Fry

March 26, 2019

Thai curry pastes are extremely versatile. Apart from their use in curries they are also used in stir-fries and marinades and many other dishes. In this dish I have used tofu but I could also have used thinly sliced meat or simply vegetables on their own. You can really experiment with this one and chop and change ingredients..

Continue Reading

Thai Yellow Crab Curry
Thai Yellow Crab Curry

February 23, 2019

This is actually a Thai dish that doesn’t scream I'm Thai! It uses evaporated milk in place of coconut milk and traditionally this is cooked with curry powder, a rarity in Thai cooking. Here we are using Thai yellow curry paste so maybe not so traditional but it makes the cooking easier and the outcome more certain as curry powders can vary tremendously. This is actually a pretty quick dish to prepare and cook so don’t be put off by the amount of pictures below, that is just me covering it in...

Continue Reading

★ Judge.me Reviews

Let customers speak for us

1020 reviews
98%
(995)
2%
(20)
0%
(2)
0%
(1)
0%
(2)
Crying Tiger Sauce

Like all of the MyThaiCurry pastes - outstanding! Loved it. Thank you.

Thai Green Curry Paste

Really impressed with the service and quality of this product. Had a few of their curry pastes now and all have been really tasty and fresh. Would definitely recommend them.

Absolutely delicious!

I used all the sauce to marinate a few packs of “fat” chicken wings (Waitrose).
They were honestly absolutely gorgeous - not too spicy, everyone agreed!
I just cooked them in the oven. Will definitely buy more.
Give them a go, am sure you’ll you’ll be hooked as well.

Fast delivery and great taste

Very pleased with the product after my first order. Delicious and authentic flavour and very easy to use. Tried Geen Curry and Yellow Curry so far, nice and spicy! Very well packaged and great to even have recipe instructions on the packet. Order arrived quickly too. Highly recommended.

Crying tiger sauce

This was hot but really nice flavour used as a marinade on steak and grilled on the bbq.

1009
Verified Reviews