thai salmon curry

This Thai salmon coconut milk curry is packed full of flavour, a hearty 20 minute dinner that does not compromise on flavour. Seve with boiled rice and veggies.

Salmon Coconut Milk Curry

Salmon

coconut milk

brown sugar

olive oil

1½ tbsp red thai curry paste

garlic

ginger

lemon grass

soy sauce and Worcestershire sauce

Salt and pepper to season the salmon

chilies

Lime juice and lime zest

prep.

Pat the salmon dry with a kitchen paper towel and season with salt and pepper.

cook salmon.

Heat up vegetable oil on medium high heat, carefully add the salmon to the hot oil, skin side down and sear for about 3 minutes untouched. Flip and cook for another 3 minutes, carefully remove the salmon and transfer to a plate. Remove some excess oil from the pan if need be

saute aromatics.

Reduce the heat of the stove and add chopped ginger and garlic and cook for about 30 seconds to release the flavours of the aromatics. Do keep an eye so it doesn’t burnAdd brown sugar and lemongrass and cook for another 30 seconds, followed by the red curry paste, stir into the aromatics for about a minute or two.

add coconut milk.

Pour the coconut milk into the pan, soy sauce and Worcestershire sauce into the pan and stir until combined. Reduce the heat to low-medium heat and simmer the curry for about 5 minutes or until it slightly thickens. Taste and adjust seasoning to preference, add chopped fresh chili peppers, lemon zest, lime juice, stir to combine and cook for an additional minute.

simmer.

Return the pan seared salmon into the sauce and leave to simmer for about 2 minutes. take it off the heat and serve with boiled rice garnished with fresh parsley or cilantro, lime wedge and more chili pepper.

Quick Thai Style fish curry recipe with salmon fillets, cooked in aromatic creamy Thai red curry sauce. Easy to make at home with simple cupboard friendly ingredients. Serve with plain jasmine rice, delicious dinner ready in 30 minutes!

Easy Thai Salmon Curry

Salt

Black pepper

400 ml Coconut milk (See details in note)

Lemon grass (Bruised)

tbsp Fish sauce

tbsp Palm sugar (Or brown sugar)

Bamboo shoots (Tin

Red chilli (Bird eye

Lime

Coriander

Water

First, season the salmon fillets with salt and black pepper on both sides. Heat the pan or skillet over medium-high heat, drizzle oil, and sear the salmon fillets for 2 minutes on both sides. Remove from the oil and set them aside. Remove excess oil from the pan with a paper towel.

Heat the pan to medium heat. Pour half of coconut milk ( about 200 mil ) in the pan, add red curry paste, stir it well and cook for 1-2 minutes until the coconut milk is reduced and oil starts to separate.

Then add the remaining coconut milk, pour the water in and bring it to simmer. Season the sauce with lemongrass, fish sauce, and palm sugar.

Add bamboo shoots, lime zest, and cook for 1-2 minutes.

Place the salmon fillets back in the pan and continue to cook for another 3-4 minutes or until the salmon just cooked through.

Finish with coriander and fresh chilli slices.

Serve with plain jasmine rice, basmati rice, or choice of flatbread.

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Salmon Coconut Milk Curry

Easy Thai Salmon Curry

Top 2 thai salmon curry recipes from across the web

The most viewed thai salmon curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Coconut Milk Curry

Easy Thai Salmon Curry

The most viewed thai salmon curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine