Uncle Cheese Recipe Library

Hot migration

Salmon Panang Curry has been moved into the hosted Uncle Cheese recipe system for browser review and Hot-station publishing.

HotHostedSeafoodDF

Salmon Panang Curry

Thai-style salmon curry with coconut milk, panang paste, basil, peppers, and broccoli.

Yield: 2 main portions
Style: seafood curry
Best view: browser on phone or desktop

Ingredients

Curry Base
  • 2 tbsp oil
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 4 tbsp Panang curry paste
  • 1 tbsp palm or brown sugar
  • 5-6 kaffir lime leaves, chopped
  • 2 Thai bird's eye chilies, chopped
Finish
  • 2 tsp fish sauce
  • 2 cups coconut milk
  • 1 tsp salt, to taste
  • 1 cup water
  • 2 medium salmon fillets
  • Handful Thai basil, torn
  • Optional lime juice

Method

  1. Heat oil in a pan over medium-high heat. Saute bell peppers and broccoli for 2 minutes.
  2. Push vegetables aside, add Panang curry paste, and fry 1 minute.
  3. Mix in sugar, then lower heat.
  4. Add kaffir lime leaves, chilies, fish sauce, coconut milk, and salt. Mix well.
  5. Cover and simmer 10-12 minutes.
  6. Add water. Nestle salmon fillets skin-side up and coat with sauce. Cook 4-5 minutes.
  7. Flip gently and cook 3-4 minutes more. Stir in Thai basil and adjust salt.

Finish + Service

  • Serve hot with jasmine or white rice.
  • Optional garnish: sliced red chili, basil, or lime.
  • Best served promptly to protect salmon texture.
Uncle Cheese Hot migration — Salmon Panang Curry converted into the hosted recipe system.