• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Honey, Whats Cooking

menu icon
go to homepage
  • Recipes
  • Travel
  • Lifestyle
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Travel
    • Lifestyle
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Recipe » Salmon Panang Curry (paleo, dairy-free, gluten-free)

    Posted on: Dec 3, 2019 · Modified: Sep 25, 2022 by honeywhatscooking · 2 Comments

    Salmon Panang Curry (paleo, dairy-free, gluten-free)

    84 shares
    Jump to Recipe

    Salmon Panang Curry with step by step photos. An aromatic and delicious Salmon Panang Curry prepared with coconut milk and Thai spices. This recipe is paleo approved sans the rice.
    Salmon Panang Curry (paleo, dairy-free, gluten-free)

    Initial Attraction

    When I first met my husband there were many things that initially attracted me to him.  He was funny, confident, along with having a great work ethic and modest nature. As we got to know each other better we both realized we had a lot in common including our similar upbringings. We realized we both come from good families with modest backgrounds. That all made it effortless connecting with him.
    Salmon Panang Curry (paleo, dairy-free, gluten-free)

    Childhood

    Both of us came to the US when we were young and in elementary school. Growing up in the US as Indian immigrants was not easy at all.  Fitting in was hard and we got picked on and bullied growing up. For a long time I grew up believing that I had it rough as a kid, but after hearing his childhood story I realized his childhood was a lot tougher than mine.

    Given all that he's been through, Mr. Honey is one of the most positive and happiest people that I know. He always sees the glass half full whereas I tend to see the glass as half empty. I try to be happy and positive like him, but it's just difficult for me to see his positivity. My husband is one of those people who is friendly and will talk to anyone and everyone. Me on the other hand, I'm very selective with who I give my time to.
    Salmon Panang Curry (paleo, dairy-free, gluten-free)

    Similarities & Differences

    I realize we are both different in many ways, but actually share similar values when it comes to family, friends and money (mostly that is). We are both family oriented and will prioritize family over anything else. Similarily, we both value and maintain our friendships. However, when it comes to our spending habits, that's where we are different. I'm someone who will occasionally spend money on things and spoil myself, while he's someone who can go the entire year without buying anything for himself. Let me tell you, shopping for Mr. Honey is no walk in the park! He always tells me he doesn't need anything. Over the years, we have seen eye to eye on many important situations, which leads me to believe that ultimately it's our similarities and values that will keep us together. What do you think?
    Salmon Panang Curry (paleo, dairy-free, gluten-free)

    Onto this Salmon Panang Curry I made for Mr. Honeywhatscooking! He loves Thai food and salmon, put them together and you've got yourself a delicious, aromatic Fish Curry with bold Thai flavors. Hope you give it a try. And if you're vegetarian, try my Tofu Thai Red Curry.

    salmon panang curry is:

    Aromatic
    Comforting
    Paleo (sans the rice)
    Dairy-Free
    Gluten-Free
    Satisfying
    Versatile - replace fish with chicken/shrimp/tofu
    Salmon Panang Curry (paleo, dairy-free, gluten-free)

    how to make salmon panang curry step by step?

    Prep

    1. Slice the green beans into 1 inch pieces. Slice red and green bell peppers.
    2. Open the can of coconut milk and Thai panang curry paste. These are the 2 brands I highly recommend.

    Make the Sauce

    1. Heat up a dutch oven on medium heat, once hot, add ½ tablespoon of avocado oil. Add the Thai panang curry paste and saute for about 1-2 minutes.
    2. Add about ¼ cup of coconut milk. Stir well so the curry paste and coconut milk form a creamy consistency.
    3. Now add all the coconut milk and mix well.

    4. Let the gravy heat up for about 3-4 minutes. Once bubbles form, add fish sauce.
    5. Followed by coconut palm sugar.
    6. Then add julienne kaffir lime leaves. This adds a ton of flavor to this dish.

    Add the Salmon & Veggies

    1. Gently place the washed salmon skin side up. Coat the fish with the coconut gravy so the heat of the sauce cooks the fish. Cook for 2 minutes.
    2. Now add the green beans.
    3. Add the red and green bell peppers.
    4. Cook the fish for 3 more minutes, and then gently flip the fish around.

    5. Add water to thin out the sauce.
    6. Cover and cook for 5-7 minutes on low-medium heat.
    7. Once done, turn off the stove.
    8. Garnish with Thai basil leaves. Enjoy with brown rice or white rice.


    Salmon Panang Curry (paleo, dairy-free, gluten-free)

    Salmon Panang Curry with step by step photos. An aromatic and delicious Salmon Panang Curry prepared with coconut milk and Thai spices. This recipe is paleo approved sans the rice.
    5 from 2 votes
    Pin Recipe Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 4 people

    Ingredients
      

    • ½ tablespoon avocado oil
    • 3 tablespoon panang curry paste, I love Maesri brand
    • 1 (13.5 ounce) can coconut milk, I love Chaokoh brand
    • 1 tablespoon fish sauce, gluten-free
    • 2 teaspoon coconut sugar
    • 4 kaffir lime leaves, julienne
    • .75 ounce 2 salmon fillets, you can add more salmon
    • 1 cup french beans, sliced into 1 inch pieces
    • ½ medium red bell pepper, sliced
    • ½ medium green bell pepper, sliced
    • 1 cup water
    • ¼ cup fresh Thai basil leaves

    Instructions
     

    Prep

    • Slice the green beans into 1 inch pieces. Slice red and green bell peppers.
    • Open the can of coconut milk and Thai panang curry paste. These are the 2 brands I highly recommend.

    Make the Sauce

    • Heat up a dutch oven on medium heat, once hot, add ½ tablespoon of avocado oil. Add the Thai Panang curry paste and saute for about 1-2 minutes.
    • Add about ¼ cup of coconut milk. Stir well so the curry paste and coconut milk form a creamy consistency.
    • Now add all the coconut milk and mix well for about 30 seconds.
    • Let the gravy heat up for about 3-4 minutes. Once bubbles form, add fish sauce.
    • Followed by coconut palm sugar.
    • Then add julienne kaffir lime leaves. This adds a ton of flavor to this dish.

    Add Salmon & Veggies

    • Gently place the washed salmon skin side up. Coat the fish with the coconut gravy so the heat of the sauce cooks the fish. Cook for 2 minutes.
    • Now add the green beans.
    • Add the red and green bell peppers.
    • Cook the fish for 3 more minutes, and then gently flip the fish around.
    • Add water to thin out the sauce.
    • Cover and cook for 5-7 minutes on low-medium heat.
    • Once done, turn off the stove.
    • Garnish with Thai basil leaves. Enjoy with brown rice or white rice.
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
    « Mexican Stuffed Mushrooms (gluten-free option)
    Creamy Mushroom Soup (healthy, gluten-free, paleo option, vegan option) »

    Reader Interactions

    Comments

    1. Aasheekaa says

      April 26, 2020 at 12:07 pm

      5 stars
      This is one of my fav fish recipes - its easy, its quick, its healthy and super delicious. Thank you for introducing me to Mesri paste - its a game changer!

      Reply
    2. Kam says

      July 30, 2020 at 2:09 pm

      5 stars
      Made this recipe yesterday and loved it! Easy to make, and amazing flavor. I do feel you have some of the best fish recipes of all of the blogs I've seen. Now I'm just trying to decide if I love this or the Honey Glazed Ginger Garlic Salmon more 🙂
      Thanks for a wonderful recipe.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


    Trending Posts

    • Baked Falafel (healthy, dairy free)
    • World's BEST Spaghetti RAO’s Homemade Marinara
    • Green Moong Dal Khichdi (healthy)
    • Chicken Seekh Kebab (dairy-free, gluten-free)
    • Masoor Dal Instant Pot (Red Lentils Dal)
    • Rava Uttapam (vegetarian)
    • Chocolate Depression Cake with Mocha Buttercream (eggless, gluten-free)
    • Bombay Grilled Sandwich (vegetarian)

    Subscribe

    * indicates required

    Footer

    As Seen On

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    ↑ back to top

    Menu

    • Home
    • Recipes
    • Travel
    • Lifestyle
    • Shop

    About

    • About
    • Contact
    • Press
    • Privacy Policy

    Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Honey, What's Cooking

    84 shares
    • Facebook
    • Twitter
    • Reddit
    • Yummly