I remember the first time I tried Panang curry. It was at a tiny Thai restaurant tucked away in a bustling city. The aroma alone was intoxicating—a symphony of coconut milk, spices, and herbs that promised something truly special. This Salmon Panang Curry with Quinoa recipe is my attempt to recreate that magic at home. I try to make this every week; it's easy, healthy, and a total crowd-pleaser.
What sets this dish apart is the perfect balance of flavors. The creamy coconut milk, the fragrant Panang curry paste, the savory salmon, and the nutty quinoa all come together in a harmonious blend. It's a meal that's both comforting and exciting, familiar and exotic. Plus, it's packed with nutrients, making it a guilt-free indulgence. Have you ever had that one recipe that just makes you feel good from the inside out? This is mine!
I've tweaked this recipe over time to make it as simple and approachable as possible. Whether you're a seasoned cook or a beginner in the kitchen, you'll find this recipe easy to follow and incredibly rewarding. So, gather your ingredients, put on some music, and let's embark on this culinary journey together. Trust me, your taste buds will thank you. This curry is something else and I am sure you will absolutely love it.
Required Equipments
- Large skillet or wok
- Rice cooker or saucepan
- Measuring cups and spoons
- Cutting board
- Knife
Salmon Panang Curry with Quinoa: Frequently Asked Questions
Salmon Panang Curry with Quinoa
This Salmon Panang Curry with Quinoa is a flavor-packed, healthy dish that's easy to make at home. Creamy coconut milk, fragrant curry paste, and perfectly cooked salmon served over nutty quinoa make for a comforting and exotic meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Set aside.
- Prep the Salmon: Pat the salmon fillets dry with paper towels. Season generously with salt and pepper. Trust me, don't skimp on the seasoning—it makes a difference!
- Sear the Salmon: Heat a tablespoon of coconut oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down (if they have skin) into the skillet. Sear for about 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes, or until the onion is translucent and the bell pepper is slightly softened.
- Add Curry Paste: Stir in the Panang curry paste and cook for 1-2 minutes, allowing the fragrance to bloom. This step is crucial for developing the curry's flavor—don't rush it!
- Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth. Stir well to combine. Bring the mixture to a simmer.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened slightly. Season with fish sauce, brown sugar, and lime juice to taste. Remember, a little bit of lime juice adds a zing that really elevates the dish!
- Add Vegetables: Add the sliced bamboo shoots and peas to the sauce. Simmer for another 2-3 minutes, or until the vegetables are heated through.
- Return Salmon to Skillet: Gently place the seared salmon fillets back into the skillet, nestling them into the sauce. Spoon the sauce over the salmon to coat.
- Garnish and Serve: Garnish with fresh cilantro leaves and a sprinkle of chopped peanuts. Serve the Salmon Panang Curry over a bed of cooked quinoa.
- Enjoy! Don't forget to take a moment to appreciate the beautiful colors and aromas before digging in. I promise, it'll be worth it!
📝 Notes
- For extra flavor, marinate the salmon in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
- Add a splash of sriracha for extra heat.
- Garnish with a lime wedge for serving.
🍎 Nutrition
Calories: 550 kcal
Protein: 35g
Fat: 35g
Carbohydrates: 45g
Fiber: 8g
Calcium: 150mg
