Red Thai Curry With Salmon And Vegetables Recipes

THAI RED CURRY WITH SALMON

Steps:

• Make the red curry paste. Combine all the ingredients for the red curry paste into a blender and blend until everything is broken down. It should look almost like an orange smoothie. Set aside.
• Bring 6 cups of water to a boil in a soup pot. Once boiling, dump in the salmon, mushrooms, red bell peppers, and Thai eggplant and cook for 10 seconds. Boiling the salmon and vegetables will produce a cleaner flavor in the finished curry. Take everything out and set aside.
• Add a tablespoon of oil to a large pan. Add in the onions and cook for about a minute.
• Add in the red curry paste and coconut milk. Reduce the liquid for 3-5 minutes until it starts boiling.
• Add in the salmon and cook for 2-3 minutes.
• Add in the mushrooms, red bell peppers, eggplant, salt, coconut sugar, and fish sauce. Stir and cook for another 2-3 minutes until the salmon is cooked through.
• Lastly, add in the Thai basil leaves and stir. Turn off the heat.
• Serve over a bed of rice with cilantro and mint for garnish.

RED THAI SALMON CURRY

Steps:

• Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
• Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

SEARED SALMON WITH THAI VEGETABLES

Steps:

• For salmon:
• Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
• For dressing:
• Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
• Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
• Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.