salmon thai curry

salmon thai curry #

~ 4 portions

Ingredients: #

  • 4 salmon fillets (frozen works)
  • Ginger
  • Garlic
  • Fresh chilli
  • Red thai curry paste
  • 1 can (400ml) coconut milk
  • 1 tablespoon fish sauce (optional, for extra umami flavor)
  • 1-2 tablespoons soy sauce (to taste)
  • 1 teaspoon sugar or honey (optional, for balance)
  • 1 bell pepper, sliced (optional, for extra texture)
  • A handful of fresh spinach or bok choy (optional, for greens)
  • Steamed jasmine rice, to serve

Instructions: #

  1. Prep the Ingredients: Start by grating the ginger, mincing the garlic, and slicing the chili. If using fresh salmon, cut it into bite-sized pieces. If you’re using frozen fillets, make sure they’re thawed and cut as well.

  2. Cook the Aromatics: In a large skillet or pot over medium heat, add a bit of oil. Sauté the ginger, garlic, and chili for 1-2 minutes, until fragrant. Avoid browning them, as you just want to release their flavors.

  3. Add Curry Paste: Stir in the red Thai curry paste and cook for another minute. This will help deepen its flavors.

  4. Add Coconut Milk: Pour in the coconut milk and stir to combine with the paste. Let it simmer for a couple of minutes, allowing the flavors to meld.

  5. Season the Curry: Add fish sauce (if using), soy sauce, and a little sugar or honey. Taste and adjust seasoning as needed. The curry should have a good balance of salt, heat, and a slight sweetness.

  6. Add Vegetables (Optional): If you’re adding bell peppers or other vegetables, add them now and cook for about 3-4 minutes until they soften slightly.

  7. Add Salmon: Gently place the salmon pieces into the curry sauce. Simmer for about 5-7 minutes, or until the salmon is cooked through. Try not to stir too much to keep the salmon pieces intact.

  8. Add Greens (Optional): If using spinach or bok choy, add them just before the salmon is done and cook for an additional 1-2 minutes until the greens are wilted.

  9. Serve: Spoon the curry over steamed jasmine rice. Garnish with fresh cilantro or Thai basil, and serve with lime wedges on the side for a burst of acidity.