Simple Red Thai Salmon Curry
If you’ve come across any of my recipes before, you’ll know that Pan-Asian cuisine is one of my absolute favourites! Within that there’s a hierarchy and I must say that Thai food is always the winner for me – especially when it’s as authentic as possible. Typically that means I have to visit a restaurant somewhere in London that has done the work to keep those flavours as authentic as they can. However, sometimes that isn’t always possible, especially when you have something like lockdown which often restricts what can be done.
Recently I saw someone make a Salmon curry online and immediately I knew I had to recreate it because it’s the one fish I could eat every single day. My favourite thing about this is that it’s chunks of Salmon which just seems more enjoyable to me than the whole salmon fillet in the curry sauce – also it just looks better in my opinion.
The key here really is to get a good curry paste ideally from a Thai or Chinese supermarket. You can definitely make your own, but my focus in the kitchen is often what is quick and simple but still flavoursome. Feel free to swap out particular veg that you aren’t fond of, just make sure you don’t overcook anything as sometimes vegetables can lose their texture when sitting in liquid of any kind, let alone coconut milk.
Beyond that, enjoy!
Love,
Marbie
Salmon Red Thai Curry
Super simple but flavoursome curry
- 6 Salmon Fillets ((skin off))
- 1 tbsp Red Curry Paste
- 1 tbsp Coconut Oil
- 1 Can Coconut Milk
- 1 Carton Coconut Cream
- 1 tbsp Honey
- 2 tbsp Chinese Five Spice or Thai Seven Spice
- Handful Mangetout or Snap Peas
- 2 cup Chestnut Mushrooms or Shitake (sliced or cut in chunks)
- 1 sprig Spring Onions (sliced thinly)
- 2 Red Chillies (sliced thinly)
- Fresh Coriander/Cilantro (for garnish)
- Salt/Boullion Powder (to taste)
Cut the Salmon into 1.5 – 2 inch chunks and season with half the Chinese five spice or Chinese seven spice powder
Heat the Coconut oil in a pan on medium heat
Once hot, place the Salmon chunks in one at a time and cook for just under 2 minutes on each side. Just enough to get some colour on it but not for so long that it overcooks & falls apart
Take the salmon chunks out of the pan
Add the mushrooms, mangetout, half the red chillies and then sautée for two minutes
Add the curry paste and stir continuously for two minutes
Add the Coconut milk and Cream, then the honey and stir and leave to simmer for five minutes
Once the sauce has thickened, add the Salmon chunks back in and stir very gently, so you don't break the fish (you can use a spoon to pour some of the curry onto the top of the fish to ensure it's coated if it's easier)
Add salt/bouillon powder to taste and turn the heat off
Sprinkle on your cilantro/coriander and fresh chilli slices and serve with rice or bulgur wheat. Enjoy!