Panang Salmon Stir-Fry with Crisp Broccoli and Lime
From the foundersHans Hammar·Co-founder & CFO
A lightning-fast Thai stir-fry from Central Thailand where juicy salmon meets red panang curry and crisp broccoli.
Ingredients
2 servings
- 400 gFresh salmon fillet
- 300 gBroccoli
- 1.5 mskRed curry paste
- 1.5 dlLight coconut milk
- 1 mskFish sauce (nam pla)
- 1 stLime
- 2 stGarlic clove
- 0.5 mskRapeseed oil
- 2 stSpring onions
How to make it
- 1
Cut the salmon fillet into large cubes (about 3x3 cm). Cut the broccoli into small florets and thinly slice the stalk. Chop the garlic and spring onions.
- 2
Heat the rapeseed oil in a wok or large frying pan over high heat. Add the red curry paste and garlic and stir-fry quickly for 30 seconds until fragrant.
- 3
Add the salmon and fry gently for 2-3 minutes so it takes on a nice colour without breaking apart.
- 4
Pour in the light coconut milk, fish sauce and broccoli. Simmer briskly under a lid for 3-4 minutes until the broccoli is al dente and the salmon is cooked through.
- 5
Remove from the heat, squeeze over fresh lime juice and top with sliced spring onion. Serve immediately.
Kitchen tips
- Don't cut the salmon too small – larger cubes stay juicier in the wok.
- Finish with a little flaky salt if you want extra saltiness beyond the fish sauce.
AI-generated content. Always verify ingredients and allergen information yourself.
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