Simple Red Thai Salmon Curry

Michelle Davies — Tue, 14 Jul 2020 19:12:33 +0000

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!

Thai Style King Prawn Curry

Michelle Davies — Sun, 18 Aug 2019 12:56:53 +0000

Pan-Asian food is basically my kryptonite. At some point I plan on travelling through various countries in Asia and just eating & sleeping my way through the duration of the trip.

Styled by Michelle Marbie Davies | Captured by A&O Studios

The flavour combinations are just incredible; from the rich spices of an Indian curry, to the juxtaposition of sweet & sour in Thai food – you really can’t go wrong.

I’m not sure where the love began but I fully embrace it and enjoy eating out at amazing restaurant who really pack those flavours into dishes in an authentic way. My go-to is usually a curry, especially one that is coconut based and when I can’t go out to eat somewhere, I’ll try to recreate that experience for myself at home.

Styled by Michelle Marbie Davies | Captured by A&O Studios

There’s some dishes that I’m yet to nail and believe should be kept pure, like a Penang curry or a Peshwari Naan, but some other things can be at the mercy of my creative license – haha! Which brings me to my Thai (Style) King Prawn Curry. It’s my take on a dish I love, well a range of dishes – basically any coconut based curry!

A few important things to note are;

I use coconut cream. Not ‘creamed coconut’ – that rock hard stuff. And also not coconut milk, although you can substitute if need be. But I really wanted something rich and creamy so the actual cream (thick & creamy substance usually in a carton) is what I went for.
Huge prawns are key! I hate looking for prawns in a prawn dish. Like really, why must we get those tiny prawns that disappear? The bag of prawns I buy are cleaned and frozen. A tad pricey at £15 a bag (approx 20 pieces) but I love the quality! But fresh prawns are a must – they can be frozen but never pre-cooked.
Don’t overcook your prawns! You want to add them at a point when they don’t need to sit in whatever you’re making & overcook. Make sure you keep an eye on them and turn the heat off before they reduce to nothing, or become tough & chewy – which is what happens to seafood when you overcook it. Prawns really don’t need a long time to cook. To make sure they maintain their appearance/size, you need to cook them for the least amount of time possible. As long as they change colour from the grey to the pink shade – you’re ok!
Fresh herbs make a huge difference. As always, but in this case some fresh coriander will elevate the whole dish. Don’t skip this!

Styled by Michelle Marbie Davies | Captured by A&O Studios

That’s it for now. Enjoy this quick and easy recipe that will come in handy on school nights, weekends, or whenever you just want an amazing flavour packed dish!

Love,

Marbie

Thai Style King Prawn Curry

Quick and easy coconut prawn curry, packed with exceptional flavour!

800 g King Prawns (defrosted)
1 Large Red Onion (cut into quarters)
3 Red Romano Peppers (cut into quarters)
1-2 Scotch Bonnet Peppers (cut into half)
3 bulbs Garlic (peeled)
Knob of Ginger (peeled)
Handful of Fresh Coriander
2 tbsp Thai 7 Spice
Chicken Stock Pot ((Knorr))
2 carton Coconut Cream ((not creamed coconut))
Handful of Craisins ((optional))
Extra Virgin Olive Oil
2-3 Kaffir Lime Leaves
1/2 Fresh Lime

Combine the Onion, Peppers, Scotch Bonnet, Garlic, Ginger, Fresh Coriander, Olive Oil (2tbsp), in a food processor and blitz until almost smooth.
Heat the wok (medium- high heat), then add 2 tbsp of Olive Oil and then add the pepper mixture.
Stir for a few minutes on medium heat until cooked down, then add Thai 7 Spice & Chicken Stock Pot. (no need to dilute the stock pot in hot water)
Add Prawns and stir for 1 minute.(Prawns won't be fully cooked)
Add coconut cream & kaffir lime leaves and stir. Allow to cook for five minutes until prawns are fully pink and sauce has reduced.
Add craisins if you have a sweet tooth like me. Otherwise top off with some more fresh coriander, squeeze fresh lime over the curry and enjoy.
Can be served with rice of your choice but basmati mixed in with some fresh coriander is a great option!

curry – Marbie's Kitchen

Simple Red Thai Salmon Curry

Salmon Red Thai Curry

Thai Style King Prawn Curry

Thai Style King Prawn Curry