Best 4 Easy 1 Pan Salmon Red Curry Recipes

EASY 1-PAN SALMON RED CURRY

Steps:

• First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, coconut aminos, and chili garlic sauce to briefly marinate. Set aside.
• Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
• Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
• Add coconut aminos and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, coconut aminos for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.
• Once you have the curry to your liking, add the salmon (see note below for separate pan/crispier skin option). Cover and cook through (~5 minutes).
• NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
• In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with rice of choice, lime juice, and fresh herbs such as cilantro.
• Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn't reheat well).

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.

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.

TODDLER RECIPE: SALMON CURRY

Steps:

• Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
• Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
• Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
• Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.