Thai Salmon Curry Recipes

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SALMON IN THAI RED CURRY SAUCE



Salmon in Thai Red Curry Sauce image

Provided by Victor

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 10

24 oz salmon fillet (skinless; cut into four 6-oz pieces)
4 cups cooked jasmine rice
2 Tbsp coconut oil (or vegetable oil)
1 Tbsp Thai red curry paste (plus more to taste (see notes))
¼ cup coconut cream
1 cup coconut milk
1 Tbsp fish sauce (plus more to taste)
1 tsp brown sugar (packed)
1 red Thai long chile (fresh; sliced on the diagonal and seeded; or halved, seeded then cut into long slivers)
2 kaffir lime leaves (fresh; cut lengthwise into very thin strips (optional but highly recommended))

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.

Nutrition Facts : Calories 678 kcal, Carbohydrate 49 g, Protein 40 g, Fat 36 g, SaturatedFat 23 g, Cholesterol 94 mg, Sodium 438 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

RED THAI SALMON CURRY



Red Thai salmon curry image

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500g skinless salmon fillet, cut into chunks
200g pack trimmed green bean
coriander or basil, to serve

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.

Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium

THAI SALMON CURRY



Thai Salmon Curry image

I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!

Provided by PalatablePastime

Categories     Curries

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh salmon fillets
1 (14 ounce) can light unsweetened coconut milk
1 tablespoon grated ginger
1 tablespoon palm sugar or 1 tablespoon brown sugar
2 tablespoons fish sauce
1 -3 tablespoon red curry paste (you choose how much)
1/2 lime (juice of, no seeds)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
minced Thai chile (optional; as many as you prefer)
3 cups steamed jasmine rice (or other type of rice)

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.

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!

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY



Roast Salmon with Thai Red Curry and Bok Choy image

Categories     Roast     Salmon     Curry     Spring     Bok Choy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)
4 6-ounce salmon fillets
*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

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.

ONE-PAN THAI GREEN SALMON



One-pan Thai green salmon image

Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 17

2 tbsp vegetable oil
2 shallots , thickly sliced
1 green chilli , deseeded if you like, and sliced, plus extra to serve
300g baby new potatoes , quartered
1 lemongrass stalk, bashed
4 tbsp Thai green curry paste
400g can coconut milk
200-300ml vegetable stock
1-2 tbsp fish sauce
½-1 tbsp brown or palm sugar
1 courgette , trimmed and peeled into ribbons
100g baby spinach
4 skinless salmon fillets
3 limes , 2 juiced plus 1 cut into wedges to serve
3 spring onions , finely sliced (optional)
handful of coriander or Thai basil, roughly chopped, to serve
cooked jasmine rice or rice noodles, to serve (optional)

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.

Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Steps:

  • Make rice:
  • Preheat oven to 400°F.
  • In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
  • Make sauce:
  • In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • Prepare vegetables:
  • In a bowl toss together all vegetable ingredients.
  • Prepare grill.
  • Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
  • Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

THAI GREEN CURRY SALMON



Thai Green Curry Salmon image

Make and share this Thai Green Curry Salmon recipe from Food.com.

Provided by mell_2

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs skinless salmon fillet, cut into 2-inch pieces
2 (13 1/2 ounce) cans unsweetened coconut milk, chilled
8 tablespoons green curry paste
2 teaspoons firmly packed brown sugar
4 tablespoons fish sauce
1 tablespoon fresh lime juice
1 thinly sliced red bell pepper
1/2 cup of thinly sliced mushroom
1/2 cup of torn fresh basil
jasmine rice, to serve

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.

Nutrition Facts : Calories 414.6, Fat 32.3, SaturatedFat 25.1, Cholesterol 52.3, Sodium 1045.7, Carbohydrate 7.2, Fiber 0.5, Sugar 2.9, Protein 27

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From healthyrecipes101.com


THAI SALMON CURRY RECIPE
2017-03-24 Thai salmon curry recipe. Learn how to cook great Thai salmon curry . Crecipe.com deliver fine selection of quality Thai salmon curry recipes equipped with ratings, reviews and mixing tips. Get one of our Thai salmon curry recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Italian beef stew Crecipe.com Why …
From crecipe.com


30 MINUTE COCONUT THAI SALMON CURRY - FIG AND OLIVE PLATTER
Instructions. Salt and pepper each salmon fillet. In a large pan on medium to heat heat, add olive oil and sear the salmon skin side up and sear for about 1 minute until light golden. Then transfer the salmon to a clean tray and set aside. Using the same pan you seared the salmon, add 1 tablespoon oil, shallot and ginger and cook until carmelized.
From figandoliveplatter.com


3 INGREDIENT BAKED MASSAMAN CURRY SALMON - HEALTHY THAI RECIPES
2017-05-04 Preheat an oven to 375 degrees F. Place 4 salmon fillets in a casserole pan. Cut 1-2 Thai peppers into small slices evenly over the fillets. Cover the fillets evenly with can of massaman curry. Cut up to 3 more Thai peppers over the top of this. Cook for 15-20 minutes or until cooked through. Serve with a spatula. Massaman Salmon After Baking.
From healthythairecipes.com


BAKED SALMON IN THAI RED CURRY SAUCE RECIPE - THE SPRUCE EATS
2022-02-25 For the Red Curry Sauce: 1/4 cup minced shallots, or diced purple onion. 3 cloves garlic. 1 red chile, deseeded and sliced, or 1/2 teaspoon cayenne pepper, reduce for milder fish. 1 thumb-size piece galangal, or ginger, sliced. 3 makrut lime leaves, snipped with scissors into small pieces, discarding stem. 1 cup coconut milk.
From thespruceeats.com


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