Thai Red Salmon Curry Recipes

THAI SALMON CURRY

Steps:

• Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
• Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
• Use a whisk to blend it until it is smooth.
• Bring the coconut milk to a boil and add the fish.
• Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
• Sprinkle curry with chopped basil and cilantro.
• Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
• Ladle into bowls over steamed jasmine rice.

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.

QUICK THAI SALMON RED CURRY RECIPE

Steps:

• Combine a couple tablespoons of cooking oil of choice, Thai red curry paste and the coconut cream, (when you open your can of coconut milk, it should be the first thick layer you see) in your wok over medium high heat.
• Once the paste is fragrant, stir in the coconut milk, water, fish sauce and sugar, and add the salmon in a single layer.
• Cook covered for 2-4 minutes, depending on thickness, on medium-low, until it's flaky.
• If using, add the chile, and flip the salmon over, and cook the other side a few minutes until flaky too.
• Stir in the kale until wilted, should only take a minute or two.
• Then sprinkle kaffir lime leaves and red chile on top, and serve with jasmine rice.
• Enjoy!

SALMON IN THAI RED CURRY SAUCE

Steps:

• In a large frying pan, combine the oil, curry paste, and coconut cream over medium-high heat and fry until the mixture is fragrant and the coconut fat separates, about 2 minutes.
• Next, stir in the coconut milk, fish sauce, and sugar, and continue cooking until the curry sauce has thickened a little, about 1-2 minutes. While the curry sauce is cooking, taste for the spiciness and the saltiness. Add more curry paste and fish sauce, if desired.
• Add the fish fillets to the pan in a single layer, leaving space between them. Drizzle with the sauce. Turn down the heat to medium-low, cover, and simmer for 2 minutes. Flip the fish and continue simmering, covered, for another 2 minutes, or until the fish is cooked through and easily separates with a fork (internal temperature at least 140F).
• Carefully remove the salmon from the pan and plate, over a bed of rice. Drizzle with the curry sauce from the pan. If the curry sauce becomes too thin due to water leaving the fish, simmer it for a few minutes to thicken a little.
• Garnish with the sliced red Thai chiles, lime leaf strips over the top and serve immediately.

EASY PEASY RED THAI SALMON CURRY

Steps:

• Put the oil and Thai curry paste in a large pan and heat through. Add the onion and cook until softened.
• Pour in the coconut milk and bring to the boil. Add the salt and lime juice. Taste - this is where you'll need to use your imagination if the curry paste wasn't as tasty as you'd hoped! If necessary, add more ginger, spices etc as mentioned in the description above, or a can of Thai red curry soup.
• Reduce to a simmer and add the beans and salmon. Simmer very gently for five minutes until the salmon is just cooked.
• Mix in the coriander just before serving.

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY

Steps:

• Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
• Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

THAI RED SALMON CURRY

Steps:

• Heat the oil in a sauté pan over a low to medium heat. Add the onion and cook gently for 8 mins until softened but not coloured. Stir in the coriander stalks, garlic and ginger. Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.
• Pour in the coconut milk and veg stock, stir everything together and bring to the boil. Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.
• Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed. Garnish with coriander leaves and lime wedges for serving.