Thai Green Curry Salmon Recipes

GREEN CURRY SALMON RECIPE

Steps:

• Gather the ingredients.
• Season the salmon fillets with white pepper and brush with soy sauce. Set aside while you make the sauce.
• In a small saucepan, heat enough coconut or vegetable oil to coat the bottom of the pan. When the oil is shimmering, add the curry paste and stir to break up. (Be careful; the paste may splatter.) Add the lime leaves and continue cooking for a couple of minutes or until the paste is very fragrant.
• Add the coconut milk and stir to distribute the paste in the milk. Simmer the sauce until it has reduced by about a third. Taste and add sugar and fish sauce to balance the flavors if necessary. With the Mae Ploy brand of curry paste, a teaspoon of each enhances the flavor. Cover the pan and keep the sauce warm while you cook the fish. If the sauce becomes too thick or is too spicy for your taste, add a couple more tablespoons of coconut milk.
• To cook the fish, heat a thick coating of oil in a skillet large enough to hold both fillets without crowding. When the oil is shimmering, carefully place the fish in the skillet. Cook for 3 to 4 minutes, depending on the thickness of the fish (3 minutes for 1/2 to 3/4 inch thick fillets; 4 minutes for 1-inch). Turn the fish and cook the other side for another 3 to 4 minutes.
• Drizzle with the warm curry sauce and garnish with the bell pepper and basil. Serve with plain or coconut rice. Notes:

SALMON AND BOK CHOY GREEN COCONUT CURRY

Steps:

• Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
• Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
• Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
• Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

ONE-PAN THAI GREEN SALMON

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
• Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
• Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

AUTHENTIC THAI GREEN CURRY

Steps:

• Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
• Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

THAI GREEN CURRY SALMON

Steps:

• Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok. Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes. Add some thin coconut milk a little at a time if the mixture begins to stick.
• Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with ½ cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add ½ cup of water.
• Add salmon pieces to the skillet with the curry paste and coconut cream. Stir-fry for 2 minutes. Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.
• Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.
• Serve hot over rice.

THAI-GINGER RUBBED GRILLED SALMON WITH GREEN CURRY SAUCE

Steps:

• Preheat grill to high heat. Make a tray out of heavy-duty foil large enough for the salmon fillet by folding a long piece in half and folding up all four sides, dull side up.
• Grease foil tray with olive oil until well coated. Place foil tray on a platter or metal tray to transport to the grill. In a small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric, salt and cayenne pepper. Place salmon fillets in foil tray skin side down ( or boned side up if it is skinned); Squeeze lime juice over salmon and rub the ginger spice blend into the fillet.
• Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish fillet. Do not overcook or it will be dry. Turning is not necessary.
• You may bake the salmon at 475°F for about 15 minutes.
• For the green curry sauce, stir together green curry paste, curry powder, coconut milk, chicken broth, fish sauce, sugar, and basil leaves in a sauce pan. Simmer for 5 minutes. Spoon atop grilled rubbed salmon fillets and then top with fresh squeezed lime juice and fresh basil.