Panang Curry Salmon Recipe

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Panang Curry Salmon
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Ingredients:

Directions:

  1. Stir-fry curry paste in soybean oil.
  2. Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes.
  3. Turn salmon and add remaining coconut milk and water, gently mix.
  4. Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).
  5. Sprinkle sugar over, mix in and adjust seasoning to taste.
  6. Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 244.77 Kcal (1025 kJ)
Calories from fat 98.03 Kcal
% Daily Value*
Total Fat 10.89g 17%
Cholesterol 65.3mg 22%
Sodium 962.67mg 40%
Potassium 485.31mg 10%
Total Carbs 6.1g 2%
Sugars 2.02g 8%
Dietary Fiber 2.21g 9%
Protein 27.95g 56%
Vitamin C 0.2mg 0%
Iron 0.6mg 3%
Calcium 40.7mg 4%
Amount Per 100 g
Calories 127.95 Kcal (536 kJ)
Calories from fat 51.25 Kcal
% Daily Value*
Total Fat 5.69g 17%
Cholesterol 34.14mg 22%
Sodium 503.24mg 40%
Potassium 253.7mg 10%
Total Carbs 3.19g 2%
Sugars 1.06g 8%
Dietary Fiber 1.16g 9%
Protein 14.61g 56%
Vitamin C 0.1mg 0%
Iron 0.3mg 3%
Calcium 21.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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