Panang Curry Salmon Recipes

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PANANG CURRY SALMON



Panang Curry Salmon image

I love the Panang Salmon at the local Thai restaurant and wanted to be able to make it myself. This is an adaptation of the recipe on the Mae Ploy Curry Paste container. Coconut milk comes in a 16 oz can and a slightly smaller size. Coconut milk varies in quality as well--some thicker than others. Experiment until you find a brand you like. So far, my favorite is AROY-D from Thailand. If you can only find the smaller size, just use less water. This ratio of curry paste to liquid is moderately spicy--adjust to your tastes. If you don't know--start with half of what is called for.

Provided by SharleneW

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup panang curry paste (I used Mae Ploy brand)
1 tablespoon canola oil
16 -20 ounces salmon fillets, cut in 4 serving size portions
1 (16 ounce) can coconut milk, divided
1/2-3/4 cup water
1 3/4 teaspoons sugar
fresh kaffir lime leaf (garnish)
sliced chile (garnish, Thai red chilies are nice and spicy!)

Steps:

  • Stir-fry curry paste in soybean oil.
  • Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes.
  • Turn salmon and add remaining coconut milk and water, gently mix.
  • Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).
  • Sprinkle sugar over, mix in and adjust seasoning to taste.
  • Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen).

Nutrition Facts : Calories 603.2, Fat 27.8, SaturatedFat 19.5, Cholesterol 51.6, Sodium 127.7, Carbohydrate 64.8, Fiber 0.2, Sugar 62.8, Protein 24.4

PANANG CURRY



Panang Curry image

This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.

Provided by uwjester

Categories     World Cuisine Recipes     Asian

Time 28m

Yield 4

Number Of Ingredients 9

2 tablespoons cooking oil
3 skinless, boneless chicken breast halves, cut into 1-inch strips
1 (14 ounce) can coconut milk
2 tablespoons Panang-style red curry paste
1 russet potato, cut into 1/2-inch cubes
2 cups frozen peas and carrots
2 tablespoons fish sauce
1 tablespoon white sugar
10 kaffir lime leaves, cut into 1/4-inch pieces

Steps:

  • Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
  • Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g

EASY PANANG CURRY WITH CHICKEN



Easy Panang Curry with Chicken image

Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.

Provided by Wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
¼ cup Panang curry paste
4 cups coconut milk
10 ounces boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
1 small bunch Thai basil leaves

Steps:

  • Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
  • Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 17.8 g, Cholesterol 36.6 mg, Fat 53.2 g, Fiber 3.1 g, Protein 19.4 g, SaturatedFat 43.7 g, Sodium 896.4 mg, Sugar 9.1 g

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