Thai Coconut Salmon Curry Food

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.

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!

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 COCONUT RICE WITH SALMON

Steps:

• You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.
• Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.
• Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)
• Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn't stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.
• Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.
• While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.
• When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.

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.

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.