Panang Curry Salmon
20 mins (prep 5, cooking 15)
9 ingredients
4 servings
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.

Categories:  <-30-mins , main-dish , seafood , fish , taste~mood , quick , spicy , thai , curries , time-to-make , asian ,
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Serving Size (152.89 g)
Servings 4
Amount per Serving
Calories 301.85 Calories from Fat 276.57
% Daily Value *
Total Fat 30.73g 189.12%
Saturated Fat 24.25g 484.9%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 18.21mg 3.04%
Total Carbohydrate 8.44g 11.25%
Dietary Fiber 2.49 g 39.92%
Sugars 5.94 g %
Protein 2.6g 20.77%
Vitamin A 0.0IU% Vitamin C 3.18mg%
Calcium 19.05mg% Iron 1.86mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
panang curry paste, salmon fillets, fresh, sliced