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Salmon panang

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Salmon panang

Make this velvety Thai panang curry from scratch with a homemade paste. Finished with fried salmon fillets, zingy lime and fresh coriander.

Ingredients

For the panang paste

For the curry

To serve

Method

  1. In a food processor or using a hand-held stick blender, blend all the ingredients for the panang paste together with 2 tbsp water until smooth.

  2. Heat 2 tablespoons of the vegetable oil in a medium saucepan over a low heat, then add 3 tablespoons of your homemade panang paste and fry until infused, 1–2 minutes. After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster sauce and fish sauce. Turn the heat down and simmer for 10–12 minutes, adding 50ml water if required.

  3. Meanwhile, use kitchen paper to pat dry the salmon fillets. Add the remaining tablespoon of oil to a non-stick frying pan and add the fish, skin-side down, then place over a medium heat. After about 4–5 minutes, when the salmon skin looks crisp and golden and the flesh is 75% cooked, carefully flip the fillets and continue frying for another 1–2 minutes, until the salmon is cooked through. Set aside.

  4. Remove the panang curry from the heat, add the lime juice and fold. Transfer the curry to a serving bowl and place the salmon fillets on top. Garnish with coriander, if using, and serve with fluffy Thai jasmine rice, if you like.

Recipe Tips

For the ginger, make sure you get a young and non-woody piece, which tends to be those little nodes that grow from the main part of ginger.

You can make the panang paste in advance and keep it in the fridge for 2–3 days, or freeze for up to 1 month.