Best 5 Red Curry Salmon Recipes

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.

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B

Steps:

• Prepare a fire in a charcoal grill or preheat a gas grill.
• To make the rice, preheat the oven to 350 degrees.
• Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
• In a small ovenproof saucepan, combine the rice, butter, and water.
• Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
• Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
• Set aside and keep warm.
• To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
• Cover and refrigerate.
• To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
• Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
• Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
• Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
• Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
• Keep warm or reheat gently before serving.
• Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
• Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
• To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
• Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
• Top each fillet with a tall mound of the cabbage salad.
• Sprinkle the sauce with peanuts.

THAI RED CURRY / COCONUT SAUCE (FOR SALMON)

Steps:

• Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
• Taste and adjust to your preferences.
• Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
• Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
• Keep sauce warm but be careful not to simmer for a long time.
• Serve sauce over the fish with Jasmine or Basmati rice.

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.

RED CURRY SALMON

Steps:

• To make the marinade, stir together red curry paste, fish sauce, ginger, lime juice, coconut milk and sugar. Stir in oil. Pour half of the marinade over the salmon in a shallow dish and refrigerate for 2 hours. To make the sauce, stir together coconut milk, mayonnaise, cilantro, lime zest and sugar in a medium bowl. Add remaining half of the marinade mixture to the sauce. Reserve. Preheat oven to 450 F. For the salad dressing, mix lime juice with fish sauce, lime zest, brown sugar and red chilies. Reserve. Toss lettuce with green onions, carrots and cilantro. Place salmon in a metal baking dish and bake for 12 minutes or until juices begin to turn white. Remove from oven. Toss salad with dressing. Divide salmon into individual portions and drizzle it with sauce. Serve with salad on the side.