Easy Thai Salmon Curry
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!
Servings: 4
Calories: 408kcal
Equipment
- Large pan or skillet
Ingredients
- 480 gram Salmon fillet About 17oz ( skinless salmon, cut into 4-5 pieces )
- ¼ tsp Salt
- ¼ tsp Black pepper
- 1-2 tbsp Vegetable oil sunflower, canola, or peanut oil
- 400 ml Coconut milk See details in note
- 3-4 tbsp Red curry paste Thai red curry paste, see details in note
- 1 stalk Lemon grass Bruised
- 2 tbsp Fish sauce
- 2 tbsp Palm sugar Or brown sugar
- 100 gram Bamboo shoots Tin or strips
- 1-2 Red chilli Bird eye or choice of fresh chillies cut thin slices
- 1 tsp Lime zest or kaffir lime zest, see details in note
- handful Coriander
- 1 cup Water
Instructions
- 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.
Notes
- What type of coconut milk to use? Use full-fat creamy coconut milk which has more coconut extract. Thai brands like Aroy-D and Chaokoh coconut milk are our favourite. You can use any of your favourite creamy coconut milk.
- Red curry paste - Mae Ploy or Maesri red curry pastes are famous good quality red curry brands that we never disappoint. Mae Ploy is easy to buy at local supermarkets and in groceries.
- Palm sugar - If you cannot get palm sugar, use regular white sugar or brown sugar to your taste.
- Customize the vegetables - Feel free to add extra vegetables of your choice.
- Can you freeze or reheat it? Do not recommend freezing this curry, but you can keep it in the fridge in an air-tight container for a couple of days. Reheat with a microwave or over the stovetop with a splash of water.
Nutrition
Calories: 408kcal | Carbohydrates: 12g | Protein: 27g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 66mg | Sodium: 1081mg | Potassium: 908mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1932IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 5mg
