Panang Salmon

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 leavesIt 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. At this point taste the sauce and adjust with lime juice if you find it too sweet.

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! 

UPDATE. Comments section added.


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Panang Salmon


Cook this recipe you’ll be left wondering how anything cooked so quickly can taste as good as this! It is simplicity itself, you can swap the salmon for red snapper or monkfish or any firm fish steak or fillet. Here’s how we do it:-)



1 packet of My Thai Curry Panang Curry paste.

4 salmon steaks or fillets

400 mL can of coconut milk.

4 tablespoons plain flour.

1 Lime

1 Red Chilli.

1 Green Chilli.

Your choice of garnish.


In Asian cooking we usually leave the fish skin attached and fry the skin side until crisp, this also helps the fish stay intact. It’s up to you if you prefer to remove the skin before the next step.

Use 1/2 the curry pouch to lightly marinate the fish for around an hour, the quantities are not critical here and are sufficient for 4 reasonable size fish fillets.

Dredge the fish in some plain flour.

Use 2 tablespoons of vegetable oil in a frying pan and bring to medium heat. Fry the fish, skin side down for 2 to 3 minutes, turn and cook the other side and finish by searing the remaining sides for a minute or so.

Remove the fish from the pan and cover with foil to keep warm. Wipe the pan clean and add the remainder of the curry paste. Heat until it starts to bubble and then add around half a can of coconut milk, preferably the thicker milk from the top of the can and depending on how thick you like your curry sauce.

Heat again until it bubbles and then add the pepper strips and any other vegetables you are using.

Add the fish fillets and cook for a further minute or two.

Taste the sauce and adjust it with lime juice if you find it too sweet. Add more coconut milk if you wish.

Arrange on a plate and garnish as you wish. In the above pictures, I’ve used shredded lime leaf and Thai basil. Enjoy.



Cooking times do not include marinating time.

As always using the “right” type of coconut milk is a game-changer. See here.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner Lunch
  • Method: Stove top
  • Cuisine: Thai


  • Serving Size: Per serving
  • Calories: 496
  • Sugar: 8.1 g
  • Sodium: 245.2 mg
  • Fat: 30.3 g
  • Saturated Fat: 18.9 g
  • Carbohydrates: 19.4 g
  • Fiber: 3.6 g
  • Protein: 37.7 g
  • Cholesterol: 76.5 mg

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