The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon Panang Curry with Lime Rice
Our take on a fragrant panang curry stars responsibly-sourced salmon, roasted to perfection. Dish it up with zesty lime rice and a decadent curry sauce, infused with umami tamari and sweet honey, and bursting with leafy pak choi and broccoli.
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 4 salmon fillets (Fish)
- 80g creamed coconut
- 4 garlic clove
- 1 onion
- 180g Tenderstem broccoli
- 2 pak choi
- 200g brown rice (100% Brown Rice)
- 1 unwaxed lime
Nutritional Information
Calories: 747
Protein: 41g
Carbs: 60g
Fat: 39g
Salmon Panang Curry with Lime Rice
Our take on a fragrant panang curry stars responsibly-sourced salmon, roasted to perfection. Dish it up with zesty lime rice and a decadent curry sauce, infused with umami tamari and sweet honey, and bursting with leafy pak choi and broccoli.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan or wok, a grater, a sieve & a measuring jug
Get the rice on & prep the veg
- Zest and halve lime
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain. Return to the pan, stir in the juice from the lime and season with a pinch of salt and pepper
- Meanwhile, thinly slice the onion and garlic. Cut the pak choi into bite-sized pieces. Trim and cut the broccoli into thirds. Dissolve the creamed coconut in the jug with 300ml boiling water
Salmon time
- Heat the large frying pan or wok with 1 tsp oil on medium heat
- Season the salmon with salt and pepper. Once the pan is hot, add the salmon, skin-side down, and cook for 3 mins, then flip, and cook for another 3 mins, until golden
- Transfer to the lined baking tray and bake for 15 mins, until cooked through
Simmer simmer
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and broccoli and cook for 3-4 mins, until softening
- Add the garlic, Thai curry paste and lemongrass puree and cook for a further minute
- Stir in the coconut mixture, honey, tamari and pak choi
- Simmer for 5-6 mins, until the sauce has reduced and the veg softened. Season with salt and pepper. Add a splash of water if it becomes too thick
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the panang curry into bowls, with the lime rice alongside. Top with the salmon and sprinkle with the lime zest, to finish
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