Sus Hive Recipe Library

Salmon Panang Curry

Chef/operator production sheet for Salmon Panang Curry. Use this page for station prep, service setup, holding decisions, and catering execution. Salmon Panang Curry has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Salmon Panang Curry

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

Yield: 2 main portions
Style: seafood curry
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

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

Prep / Cook 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.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.