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    You are in: Home / Recipes / Panang Curry Salmon Recipe
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    Panang Curry Salmon

    Panang Curry Salmon. Photo by Sharlene~W

    1/1 Photo of Panang Curry Salmon

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Sharlene~W's Note:

    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.

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    Units: US | Metric


    1. 1
      Stir-fry curry paste in soybean oil.
    2. 2
      Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes.
    3. 3
      Turn salmon and add remaining coconut milk and water, gently mix.
    4. 4
      Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).
    5. 5
      Sprinkle sugar over, mix in and adjust seasoning to taste.
    6. 6
      Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen).

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    Nutritional Facts for Panang Curry Salmon

    Serving Size: 1 (260 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 603.2
    Calories from Fat 249
    Total Fat 27.7 g
    Saturated Fat 19.4 g
    Cholesterol 51.6 mg
    Sodium 127.6 mg
    Total Carbohydrate 64.8 g
    Dietary Fiber 0.2 g
    Sugars 62.8 g
    Protein 24.3 g

    The following items or measurements are not included:

    panang curry paste

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