Best 4 Red Thai Salmon Curry Recipes
When it comes to a quick and flavorful weeknight meal, look no further than red Thai salmon curry. This vibrant dish incorporates a delectable balance of sweet, sour, and spicy flavors that tantalize the taste buds. Made with succulent salmon, aromatic red curry paste, creamy coconut milk, and an array of colorful vegetables, this culinary creation is a true symphony of flavors.
Here are our top 4 tried and tested 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
A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.
Provided by Celeste
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 656.1, Fat 32.1, SaturatedFat 16.4, Cholesterol 78.7, Sodium 225.1, Carbohydrate 52.3, Fiber 3.8, Sugar 11.3, Protein 41.6
THAI RED CURRY / COCONUT SAUCE (FOR SALMON)
This was in my notes listed as "Sauce to serve with grilled salmon" and I have no idea where I got it but it sounds good. I haven't made it but hope to one day! Maybe you'll beat me to it! Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.
Provided by Oolala
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
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
Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar. Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat!
Provided by Snowbunny Andorra
Categories Curries
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 565.7, Fat 28.4, SaturatedFat 12.7, Cholesterol 146.3, Sodium 831.1, Carbohydrate 8.9, Fiber 2, Sugar 3.3, Protein 67.6
Tips:
- When choosing salmon for this dish, look for fresh, firm fillets with bright orange-pink flesh.
- To save time, you can use pre-cut vegetables for this recipe.
- If you don't have a bamboo steamer, you can steam the salmon in a colander set over a pot of boiling water.
- To make the curry paste from scratch, simply blend all of the ingredients together in a food processor until smooth.
- If you're short on time, you can use store-bought curry paste instead of making your own.
- Be sure to adjust the amount of chili peppers used in the recipe to suit your personal taste.
- Serve the salmon curry with steamed rice, noodles, or your favorite side dish.
Conclusion:
This Red Thai Salmon Curry is a delicious and easy-to-make dish that's perfect for a weeknight meal. The salmon is cooked to perfection in a flavorful curry sauce, and the vegetables add a healthy dose of nutrition. Serve this curry with steamed rice or noodles, and you'll have a meal that the whole family will love.
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