Anna Chwistek Recipes

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THAI COCONUT SALMON CURRY



Thai Coconut Salmon Curry image

Provided by Anna Chwistek

Categories     Fish | Seafood

Time 30m

Number Of Ingredients 20

4 salmon fillets, skin removed
1 red bell pepper, finely chopped
1 baby bok choy, roughly chopped
2 tbsp coconut oil, or vegetable oil
1 tbsp unsalted butter
1 small onion, finely chopped
4 garlic cloves, minced
1 tbsp grated ginger
1 3/4 cups/400 ml unsweetened coconut milk
1/2 cup/125 ml vegetable broth
3 tbsp thai red curry paste
2 tbsp tomato paste
1 tbsp peanut butter
2 tbsp lemon juice
1 tbsp fish sauce
salt + black pepper
1/2 tsp each: ground coriander, ground cumin, sweet paprika
1 tsp red pepper flakes
basil leaves
steamed Jasmin rice or bread, for serving

Steps:

  • Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
  • Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
  • In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.
  • Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
  • Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
  • Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!

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