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5 from 3 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Thai
Servings: 4 people
Author: Nisha Kapur

Ingredients

  • 1/2 tbsp avocado oil
  • 3 tbsp panang curry paste I love Maesri brand
  • 13.5 ounces coconut milk I love Chaokoh brand
  • 1 tbsp fish sauce gluten-free
  • 2 tsp coconut sugar
  • 4 kaffir lime leaves, julienne
  • .75 pounds 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.

Nutrition

Calories: 362kcal | Carbohydrates: 9g | Protein: 20g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 47mg | Sodium: 413mg | Potassium: 760mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2596IU | Vitamin C: 37mg | Calcium: 62mg | Iron: 5mg