Salmon Panang Curry Recipe

Name: Salmon Panang Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 tbsp oil (for frying); 1 cup long beans (cut into 2-inch pieces); 1 cup carrot slices (0.2-inch thick); 1 red onion (cut in wedges); 1 cup shiitake mushrooms (sliced); 6 tbsp panang curry paste (mae ploy); 1½ tbsp palm sugar; 8 kaffir lime leaves (torn); 3 thai bird’s eye chilies (chopped); 3 tsp fish sauce; 3 cups coconut milk; 1 tbsp lime juice; ½ tsp salt; 1½ cups unsalted chicken stock; 24 oz salmon fillet skin on ( 4 fillets); 1 cup thai basil leaves (roughly torn); ½ cup roasted peanuts (chopped, for topping); Extra thai basil leaves (for garnish)

Creamy, rich, and full of Thai-inspired flavor — tender salmon fillets simmered in a velvety Panang curry sauce with coconut milk, kaffir lime, and Thai basil. Comforting, bold, and ready in under 40 minutes.

⏱ 40 menit 🔨 Persiapan 15mnt 🔥 Masak 25mnt 📊 Sedang 🍽 4 porsi 👁 40

Langkah-langkah

Heat the oil in a medium saucepan over medium-high heat. Add beans, carrots, red onion, and shiitake mushrooms. Stir-fry 2 minutes. Remove and set aside
In the same pan, add curry paste. Stir-fry 30 seconds until aromatic. Add palm sugar and stir briefly.
Add kaffir lime leaves, chilies, fish sauce, coconut milk, lime juice, and salt. Mix well, cover with a lid, and simmer 5 minutes. Stir in chicken stock.
Gently place salmon fillets into the curry. Simmer 4–5 minutes, then gently flip and cook 3–4 minutes more until just opaque.
Return sautéed vegetables to the pan. Add Thai basil leaves and stir to combine.
Serve hot with jasmine rice, topped with roasted peanuts and extra basil leaves.

Ikan & Seafood Masakan Berkuah coconut curryeasy salmon dinnerpanang currysalmon currythai salmon

Nutrisi per porsi

588kcal

💰 Estimasi Harga

Total Bahan
Rp 360.000

Per Porsi
Rp 90.000/porsi

🏠 Lebih Hemat
~Rp 720.000 dari beli jadi!

📋 Rincian Harga Bahan (6% bahan terdeteksi)

Bahan	Jumlah	Subtotal
oil	1 tbsp	-
long beans	1 cup	-
carrot slices	1 cup	-
red onion	1	-
shiitake mushrooms	1 cup	-
panang curry paste	6 tbsp	-
palm sugar	1.5 tbsp	-
kaffir lime leaves	8	-
thai bird’s eye chilies	3	-
fish sauce	3 tsp	-
coconut milk	3 cups	-
lime juice	1 tbsp	-
salt	0.5 tsp	-
unsalted chicken stock	1.5 cups	-
salmon fillet skin on	24 oz	Rp 360.000
thai basil leaves	1 cup	-
roasted peanuts	0.5 cup	-
Extra thai basil leaves	-	-