POACHED SALMON IN COCONUT LIME SAUCE
Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 17
Steps:
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
- Turn heat down to medium low and allow skillet to cool.
- Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
- Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
- Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
- Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
- Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
- Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
- Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.
Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 32 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 435 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SHRIMP IN THAI COCONUT CURRY SAUCE
Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
- Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
- Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
- In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
- Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
- Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.
Nutrition Facts : Calories 438 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 286 mg, Sodium 1077 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
FISH FILET IN THAI COCONUT CURRY SAUCE
You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the same curry sauce before. Serve with plenty of rice.
Provided by barbara
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
- Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
- Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 13.3 g, Cholesterol 57.6 mg, Fat 26.1 g, Fiber 2.1 g, Protein 43.3 g, SaturatedFat 19.4 g, Sodium 2225.9 mg, Sugar 3 g
FISH BAKED IN A PAD THAI COCONUT SAUCE
Tonight I had nothing thawed so I pulled out some fish fillets and put this together. I was suprised how yummy it turned out. The stir fry veges I used had beans, broccoli, cauliflower, baby corn, capsicum (red bell pepper) and pinapple. If your stir fry veges don't have the capsicum and pinapple I highly suggest adding some in, they may contribute to the flavor.
Provided by YnkyGrlDwndr
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180°C.
- In a medium size bowl mix together well, coconut milk and pad thai paste. Set aside.
- In an oven proof dish (I used a 9x9 sq pyrex dish) place your cooked rice on the bottom in a layer.
- Next layer your frozen vegetables on top of the rice layer.
- Now place your thawed fish fillets on top of the vegetables.
- Pour pad thai and coconut mixture over top.
- Place in oven for 45-50mins or until fish tests done and vegetables are cooked.
Nutrition Facts : Calories 597.2, Fat 34.5, SaturatedFat 21.7, Cholesterol 92.2, Sodium 113.2, Carbohydrate 48.9, Fiber 20.1, Sugar 1.7, Protein 36.8
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