Panang Curry Salmon Recipe

Prepare the Eggplant

Preheat the oven to 200°C (400°F). Cut the eggplant into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil and season with salt. Roast in the oven for 20-25 minutes until golden brown and tender.

Prepare the Bok Choy

Wash the bok choy thoroughly to remove any dirt. Cut the bok choy in half lengthwise and set aside.

Prepare the Mushrooms

Trim the ends of the shimeji mushrooms and separate them into smaller clusters.

Prepare the Salmon

Season the salmon fillets with salt and pepper on both sides.

Make the Panang Curry Sauce

In a medium saucepan over medium heat, combine coconut milk and Panang curry paste. Stir well until the paste is fully dissolved in the coconut milk. Bring to a gentle simmer.

Add Flavorings

Add fish sauce, brown sugar, and lime juice to the coconut mixture. Stir to combine and let it simmer for about 5 minutes to allow the flavors to meld.

Cook the Salmon

Add the seasoned salmon fillets to the curry sauce. Cover and cook for about 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.

Add Vegetables

In the last 5 minutes of cooking, add the roasted eggplant, shimeji mushrooms, and bok choy to the curry sauce. Stir gently to coat the vegetables in the sauce and allow them to heat through.

Plate the Dish

Serve the Panang curry salmon hot, garnished with fresh basil leaves. Enjoy with steamed rice or noodles if desired.