Salmon Curry With Coconut Milk Food

SPICY COCONUT-SALMON CURRY

Steps:

• Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
• Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

SALMON CURRY RECIPE

Steps:

• Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.
• If using tamarind, soak it in half cup hot water.

COCONUT-MISO SALMON CURRY

Steps:

• In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
• Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
• Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

COCONUT CURRY SALMON

Steps:

• Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
• Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
• Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
• Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

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.

SALMON CURRY WITH COCONUT MILK

Steps:

• In a large skillet or saucepan over medium heat add 1 tablespoon of oil and salmon filets. Sear salmon for 1-2 minutes per side. Remove salmon from skillet.
• Add remaining tablespoon of oil along with the sliced onion and bell pepper. Saute for 4-5 minutes or until the vegetables start to get tender.
• Stir in crushed garlic and ginger paste and saute for 1 minute.
• In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).
• Add spice mix, chili paste, coconut milk, and lime juice to the skillet and stir to combine. Bring sauce to a boil and then reduce heat to a simmer.
• Place the salmon filets back into the skillet and cover with a lid. Cook salmon curry for 10-12 minutes or until salmon is cooked through. Stir in chopped spinach just before serving.
• Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!

THAI SALMON CURRY

Steps:

• Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
• Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
• Use a whisk to blend it until it is smooth.
• Bring the coconut milk to a boil and add the fish.
• Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
• Sprinkle curry with chopped basil and cilantro.
• Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
• Ladle into bowls over steamed jasmine rice.

COCONUT-CURRY SALMON

Steps:

• Heat oven to 375ºF.
• Blend first 4 ingredients and 1 tsp. curry powder in blender until smooth. Place fish, skin-sides down, on baking sheet sprayed with cooking spray. Mix lime juice and remaining curry powder; brush onto fish.
• Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently. Stir in cilantro.
• Serve fish with sauce.

SALMON-NOODLE CURRY WITH COCONUT MILK

Steps:

• Cook noodles in boiling salted water according to package instructions until al dente. Rinse in cold water in a colander and drain.
• Rinse fish fillets, pat dry and cut into large bite-sized pieces. Season with salt and pepper.
• Peel onion and garlic and cut into very small cubes.
• Rinse chile pepper, cut in half lengthwise and remove seeds. Dice half finely and slice the other half lengthwise into thin strips.
• Heat 1 tablespoon sesame oil in a wok (or pan) and fry the fish to brown, about 2 minutes. Remove from pan, cover and keep warm. Heat the remaining sesame oil and add onion, chile pepper cubes and garlic. Sauté briefly and add chili powder, curry powder, sugar, coconut milk, lime juice and zest, lime leaves and wine. Stir and simmer the sauce for about 1 minute. Mix cornstarch with a little water until smooth, stir into the sauce, bring to a boil and cook until slightly thickened.
• To serve, add the noodles to the sauce, heat through and add chives and fish. Garnish the noodles with chili strips and lemon balm leaves.

SALMON CURRY WITH COCONUT MILK

Steps:

• Add all the ingredients to a pan (Except tempering ingredients) and mix it up.
• Place on heat and bring it to a boil. Let it simmer for 5 minutes. Turn the heat to low and cover the pan with a lid. Let it cook for another 15 minutes.
• FOR TEMPERING: Add oil to a pan. Add mustard seeds. Once it crackles, add curry leaves. Add this to the finished curry.
• Serve the curry warm with rice.

SALMON CURRY WITH SPINACH

Steps:

• Place spinach in large pot of lightly salted boiling water.
• Cook 6 to 8 minutes or until tender.
• Drain, rinse with cold running water.
• Squeeze out excess moisture.
• Coarsely chop.
• In Dutch oven or deep saute pan, heat oil over medium heat until hot.
• Add shallots, jalapenos, garlic, and ginger; cook and stir 1 minute or until fragrant.
• Add coconut milk, lime juice, fish sauce, brown sugar, and hot sauce; bring to a simmer.
• Add salmon, tomatoes; return to a simmer 3 minutes.
• Stir in spinach, simmer, covered, an additional 2 to 3 minutes or until salmon begins to flake.
• Serve garnished with lime wedges.

SALMON COCONUT CURRY

Steps:

• Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
• Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
• Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
• Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
• Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
• Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
• Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
• Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

SALMON COCONUT CURRY

Steps:

• Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
• Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.
• Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.
• Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
• Check the seasoning again, and serve the curry over hot rice

EASY COCONUT CURRY SALMON

Steps:

• In a medium bowl, combine curry paste, fish sauce, sambal oelek and sweet chili sauce. Add salmon fillets and toss gently to coat.
• Heat a large nonstick skillet over medium high heat until hot. Add sesame oil, heat, and then add the the salmon mixture and cook for 3 minutes.
• Turn salmon pieces over and add scallions and cover. Cook for 3 more minutes.
• Carefully remove salmon to a plate, no worries if it breaks apart a little. Stir in sweet soy sauce and coconut milk and whisk to combine well. Bring sauce to a simmer and then nestle salmon back in the pan. Cook another 3 to 4 minutes or until salmon is cooked through. Add cilantro and serve with rice stick noodles (bahn pho) or jasmine rice. Enjoy.

COCONUT CURRY SALMON

Steps:

• Wash fish and pat dry. Cut into 2-inch cubes and season with salt and pepper.
• In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers, and cook until aromatic.
• Add tomatoes and cook, mashing with the back of a spoon, for about 2 to 3 minutes or until softened and release juice.
• Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened.
• Add curry powder and stir until dissolved.
• Add fish and cook for about 3 to 5 minutes or until cooked through.
• Season with salt and pepper to taste. Serve hot

COCONUT CURRY SALMON

Steps:

• SAUTE: Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and saute until fragrant for anther 2 minutes.
• ADD LIQUIDS AND SIMMER: Add diced tomatoes with juices, coconut milk and cilantro. (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 8-10 minutes until slightly thickened. Add spinach if using and stir until wilted, 1 minute.
• POACH SALMON: Add salmon and cover it with sauce. Cover skillet and simmer on medium low for 5 minutes. Then turn off heat and let it sit for 5 minutes to finish cooking. Tip: If salmon is not an even thickness, the thin part will cook more quickly, so cut that off and add the thin part for just a few minutes toward the end of cooking. Note 1. Serve in bowls over rice, pasta or quinoa.

SALMON CURRY

Steps:

• Heat the olive oil in a large pot over medium heat, and sauté the onion and red bell peper until softened, about 5 minutes. Add in the garlic, ginger, and curry power, and stir briefly, just until fragrant, about 1 more minute.
• Add in the coconut milk, water, salt, and spinach, and stir until the spinach wilts and the coconut milk starts to simmer.
• Place the salmon (I add it with the skin on-- it's easy to remove later!) directly in the simmering coconut milk, sprinkle a little extra salt over the top of each salmon filet, and then cover with a lid. Cook at a gentle simmer on medium-low heat, until the salmon is opaque and flakes easily with a fork, about 8 to 10 minutes, depending on the thickness. I like to use a meat thermometer to make sure it reaches an internal temperature of 145ºF in the thickest part of the fish.
• Use tongs to remove the cooked salmon, so you can peel off the skin. The cooked fish should flake off very easily from the skin, and then you can add the cooked salmon back into the curry sauce.
• Add in the lime juice, maple syrup, and chopped herbs. (This is nice with fresh basil or cilantro, or both!) Season with salt and pepper to taste, then serve warm over cooked rice, quinoa, or cauliflower rice. Leftovers can be stored in the fridge for up to 3 days.

INDIAN SALMON FISH

Steps:

• Marinade the fish in all the ingredients minus the gram flour. You can do this for up to half an hour or use immediately. Flick with gram flour. Fry the salmon for 2 minutes each side in a hot pan with oil. (Make sure the oil is very hot before adding fish). Then set aside.
• Add oil into the same pan over medium high heat. Add the mustard seeds and curry leaves.
• Once the mustard seeds crackle, add the onions, salt and cook for 5 minutes before adding the garlic, ginger and green chilli.
• Add the turmeric powder, coriander powder, cumin powder, chilli powder and black pepper. If the pan is dry, add a splash of water. Cook for 2 - 3 minutes before adding the tomatoes.
• Cover the pan with a lid and turn the heat down. Simmer the tomatoes for 15 - 20 minutes until the oil seperates at the sides.
• Add the garam masala or curry powder and cook for 2 minutes before adding the coconut milk.
• Stir through and add the salmon back in to the pan. Cover and simmer for 2 - 3 minutes. Add the lemon.

THAI COCONUT SALMON CURRY

Steps:

• Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
• Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
• In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.
• Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
• Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
• Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!

SPICY SALMON & COCONUT CURRY

Steps:

• 1. Place the chilli, lemongrass, ginger, garlic, salad onions and coriander in a food processor and blitz, scraping down the sides of the bowl using a spatula in between each process until you have a coarse paste. 2. Heat the groundnut oil in a non-stick frying pan and season the salmon with a little sea salt. Cook the salmon fillets for about 1-2 minutes each side over a high heat until cooked through and beginning to brown. Set aside. 3. Add the chilli and coriander paste to the frying pan and cook for 2-3 minutes, then tip in the tomatoes, rinsing out the can with half a can of water and adding this to the sauce. Stir in the coconut milk, fish sauce, lime juice and green beans and cook for 7-8 minutes, stirring regularly until the sauce is reduced and thickened, and the beans are tender. 4. Cut the fish into large pieces and return to the pan to cook for a further 1-2 minutes. Serve with jasmine rice and extra coriander on the side, to taste.

SPICED COCONUT SALMON

Steps:

• Mix the onion and lemon juice in a small bowl with a pinch of salt. Set aside.
• Heat half the oil in a small frying pan over a high heat. Fry the salmon skin-side down for 2 minutes, then flip and cook for a minute more. Set aside.
• Mix the garlic, ginger, curry powder, tamarind/lime juice and a pinch of salt in a small bowl to make a thick paste. Wipe the pan clean with kitchen paper, then put back over a medium heat. Add the remaining oil, then fry the spice paste for 1-2 minutes until fragrant. Add the coconut milk, bring to a gentle simmer, then cook for 5 minutes. Gently put the salmon fillet skin-side up in the sauce and cook for 1 minute more or until cooked to your liking. Taste the sauce - you might want to add a pinch of sugar to balance the flavours.
• Meanwhile, squeeze the onion to remove most of the liquid (discard), then combine the onion with the chilli and coriander. Serve the salmon in the sauce, topped with the onion and coriander salad and sprinkled with the nigella, with basmati or jasmine rice.