ONE-PAN THAI GREEN SALMON
Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
- Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
- Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.
Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
RED THAI SALMON CURRY
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium
THAI SALMON CURRY
I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
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.
GARLIC GINGER BASIL SALMON RECIPE
Steps:
- Gather the ingredients.
- Add all the ingredients-ginger, garlic, rice vinegar, brown sugar, chili sauce, soy sauce, water, and basil-except the salmon, salt, and oil, into a small bowl, and mix to combine.
- Season both sides of the salmon with salt.
- Add the vegetable oil to a non-stick skillet, and preheat on medium-high flame . When hot, cook the salmon for about 4 minutes per side. For the last minute of cooking, pour the sauce into the pan. The sauce will thicken, and as it does spoon over the salmon to glaze.
- Turn off the heat, transfer the salmon to a plate, and drizzle with the thickened sauce.
- Serve and enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Cholesterol 54 mg, Fiber 0 g, Protein 19 g, SaturatedFat 2 g, Sodium 419 mg, Sugar 5 g, Fat 14 g, ServingSize 2 servings, UnsaturatedFat 0 g
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!
QUICK THAI SALMON RED CURRY RECIPE
Quick Thai Salmon Red Curry is the perfect weeknight meal since it's full of flavor and takes less than 30 minutes! Can it get more delicious?? Salmon, kale, Thai red curry paste, and coconut milk! Such a heartwarming treat to get you through your week! SO good!
Provided by Sherri Pengjad
Time 22m
Number Of Ingredients 9
Steps:
- Combine a couple tablespoons of cooking oil of choice, Thai red curry paste and the coconut cream, (when you open your can of coconut milk, it should be the first thick layer you see) in your wok over medium high heat.
- Once the paste is fragrant, stir in the coconut milk, water, fish sauce and sugar, and add the salmon in a single layer.
- Cook covered for 2-4 minutes, depending on thickness, on medium-low, until it's flaky.
- If using, add the chile, and flip the salmon over, and cook the other side a few minutes until flaky too.
- Stir in the kale until wilted, should only take a minute or two.
- Then sprinkle kaffir lime leaves and red chile on top, and serve with jasmine rice.
- Enjoy!
SALMON IN THAI RED CURRY SAUCE
Steps:
- In a large frying pan, combine the oil, curry paste, and coconut cream over medium-high heat and fry until the mixture is fragrant and the coconut fat separates, about 2 minutes.
- Next, stir in the coconut milk, fish sauce, and sugar, and continue cooking until the curry sauce has thickened a little, about 1-2 minutes. While the curry sauce is cooking, taste for the spiciness and the saltiness. Add more curry paste and fish sauce, if desired.
- Add the fish fillets to the pan in a single layer, leaving space between them. Drizzle with the sauce. Turn down the heat to medium-low, cover, and simmer for 2 minutes. Flip the fish and continue simmering, covered, for another 2 minutes, or until the fish is cooked through and easily separates with a fork (internal temperature at least 140F).
- Carefully remove the salmon from the pan and plate, over a bed of rice. Drizzle with the curry sauce from the pan. If the curry sauce becomes too thin due to water leaving the fish, simmer it for a few minutes to thicken a little.
- Garnish with the sliced red Thai chiles, lime leaf strips over the top and serve immediately.
Nutrition Facts : Calories 678 kcal, Carbohydrate 49 g, Protein 40 g, Fat 36 g, SaturatedFat 23 g, Cholesterol 94 mg, Sodium 438 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SALMON COCONUT CURRY
This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk broth. It's flavorful and comforting!
Provided by Natasha Bull
Categories Main Course
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 458 kcal, Carbohydrate 12 g, Protein 27 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 70 mg, Sodium 176 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
THAI RED CURRY WITH SALMON
This is an easy and healthy Thai red curry recipe with salmon.
Provided by Becca Du
Categories Main Course
Number Of Ingredients 22
Steps:
- Make the red curry paste. Combine all the ingredients for the red curry paste into a blender and blend until everything is broken down. It should look almost like an orange smoothie. Set aside.
- Bring 6 cups of water to a boil in a soup pot. Once boiling, dump in the salmon, mushrooms, red bell peppers, and Thai eggplant and cook for 10 seconds. Boiling the salmon and vegetables will produce a cleaner flavor in the finished curry. Take everything out and set aside.
- Add a tablespoon of oil to a large pan. Add in the onions and cook for about a minute.
- Add in the red curry paste and coconut milk. Reduce the liquid for 3-5 minutes until it starts boiling.
- Add in the salmon and cook for 2-3 minutes.
- Add in the mushrooms, red bell peppers, eggplant, salt, coconut sugar, and fish sauce. Stir and cook for another 2-3 minutes until the salmon is cooked through.
- Lastly, add in the Thai basil leaves and stir. Turn off the heat.
- Serve over a bed of rice with cilantro and mint for garnish.
Nutrition Facts : Calories 502 kcal, Carbohydrate 43 g, Protein 20 g, Fat 32 g, SaturatedFat 24 g, Cholesterol 31 mg, Sodium 2290 mg, Fiber 16 g, Sugar 23 g, ServingSize 1 serving
THAI GREEN CURRY SALMON
Make and share this Thai Green Curry Salmon recipe from Food.com.
Provided by mell_2
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok. Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes. Add some thin coconut milk a little at a time if the mixture begins to stick.
- Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with ½ cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add ½ cup of water.
- Add salmon pieces to the skillet with the curry paste and coconut cream. Stir-fry for 2 minutes. Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.
- Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.
- Serve hot over rice.
Nutrition Facts : Calories 414.6, Fat 32.3, SaturatedFat 25.1, Cholesterol 52.3, Sodium 1045.7, Carbohydrate 7.2, Fiber 0.5, Sugar 2.9, Protein 27
GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE
Steps:
- Make rice:
- Preheat oven to 400°F.
- In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
- Make sauce:
- In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
- Prepare vegetables:
- In a bowl toss together all vegetable ingredients.
- Prepare grill.
- Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
- Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.
EASY SALMON GREEN CURRY (1 POT!)
A versatile, 1-pot, Thai-inspired green curry made with salmon and lots of fresh veggies! Easy, balanced, bright, sweet and spicy, and packed with nutrients. A naturally gluten-free and dairy-free entrée!
Provided by Minimalist Baker
Categories Entree
Time 45m
Number Of Ingredients 20
Steps:
- Heat the oil in a large pot over medium heat. Once hot, add the shallots, garlic, ginger, and serrano (optional) and sauté for 2-3 minutes, until softened.
- Add the sweet potato, cauliflower (or other veggie of choice), and red bell pepper and cook for 3-4 minutes, stirring frequently to soften slightly.
- Add the green curry paste (starting with the lesser amount and using only 2-3 Tbsp if subbing store-bought), water, coconut milk, coconut aminos, maple syrup or honey (optional), and salt (omit if using store-bought curry paste) and stir. Taste the broth - it should be subtly spicy and a little rich, sweet, salty, and bright. Adjust if needed, adding more curry paste for curry flavor, ginger for freshness and zing, coconut aminos for saltiness, serrano for heat, maple syrup for sweetness, or lemon or lime juice for brightness (you'll likely need the lemon/lime if using store-bought curry paste but not if using homemade).
- Cover and simmer until the vegetables are fork tender - about 5-10 minutes. Then stir in the cubed salmon and chopped kale (or collard greens or spinach // optional), reduce heat to medium-low, and simmer gently until just cooked through - about 5 minutes. Taste and adjust once more, adding lemon or lime juice for brightness, maple syrup for sweetness, coconut aminos for depth, or salt to taste.
- Serve warm garnished with freshly chopped basil or cilantro and/or chopped roasted cashews (all optional). It pairs well with rice (brown or white), coconut rice, cauliflower rice, or quinoa.
- Leftovers will keep stored in the refrigerator for 1-2 days or in the freezer for up to 1 month. Reheat gently on the stovetop until warmed through.
Nutrition Facts : ServingSize 1 serving, Calories 371 kcal, Carbohydrate 20.9 g, Protein 22.7 g, Fat 21.8 g, SaturatedFat 13.8 g, Cholesterol 54 mg, Sodium 305 mg, Fiber 3.5 g, Sugar 7.7 g, UnsaturatedFat 6.1 g
THAI SEAFOOD CURRY
Steps:
- Gather the ingredients.
- Make the curry sauce by placing all the sauce ingredients in a food processor or blender. Process well to a smooth consistency.
- Process well to a smooth consistency.
- Pour the sauce into a wok or deep frying pan and add the makrut lime leaves. Set over medium-high heat, stirring occasionally until sauce begins to bubble.
- Add the eggplant, peppers, and tomatoes and stir well.
- Reduce the heat to medium-low so the curry is gently simmering. Simmer 5 to 7 minutes, stirring occasionally, until the eggplant has softened.
- Add the pieces of fish, stirring gently to incorporate into the sauce. Cook for approximately 2 minutes.
- Add the remaining seafood and the pineapple, stirring gently to incorporate.
- Cover and continue simmering until the seafood finishes cooking, about 2 more minutes, or until the prawns have turned pink and plump and the shellfish have opened.
- Do a taste-test. If it needs more salt, add 1 to 3 more tablespoons fish sauce according to your taste. If it turns out too salty, add a squeeze of lime or lemon juice. Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.
- Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of Thai jasmine rice on the side if desired.
Nutrition Facts : Calories 879 kcal, Carbohydrate 62 g, Cholesterol 178 mg, Fiber 9 g, Protein 74 g, SaturatedFat 22 g, Sodium 2334 mg, Sugar 27 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g
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