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.

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.

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.

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?

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

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 1/2 tbsp of avocado oil. Add the Thai panang curry paste and saute for about 1-2 minutes.
2. Add about 1/4 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.

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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

Prep Time10 mins

Cook Time20 mins

Servings: 4 people

Calories:

Ingredients

• 1/2 tbsp avocado oil
• 3 tbsp panang curry paste I love Maesri brand
• 1 (13.5 ounce) can coconut milk I love Chaokoh brand
• 1 tbsp fish sauce gluten-free
• 2 tsp 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
• 1/2 medium red bell pepper, sliced
• 1/2 medium green bell pepper, sliced
• 1 cup water
• 1/4 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 1/2 tbsp of avocado oil. Add the Thai Panang curry paste and saute for about 1-2 minutes.
• Add about 1/4 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.