This flavorful dish is pretty quick to make. Lots of ingredients but they combine to make a memorable meal!
The recipe is from SERVING DUMPLINGS with a few of my own changes to the recipe. Here is the link to the recipe on SERVING DUMPLINGS
I changed it up a bit but the inspiration and base for this dish is from the original recipe Murray & I loved this dish. He ate his with rice but I loved the sauce so much I did not want it soaked up in the rice!
Get all of your ingredients measured out before you start cooking & have them right next to the stove so you can add them as needed! This is called ‘Mise en place’ which is a French culinary term which means ‘putting in place’ or ‘everything in its place’. I just always thought it was ..get all of your ingredients ready! I never kn ew until my daughter told me years ago that there ws actually a real term for it! It is a good practice though… for cooking or baking to have everything measured out and ready use!
Here is my version of the original recipe
2 – 4 tbsp oil
2 -4 skinless salmon filets
1 small onion, diced
2 garlic cloves, crushed ( or use 1 tsp powdered garlic)
1 yellow ( or any color you like) bell pepper, chopped
2 tsp powdered ginger
1/2 tsp ground coriander
1/2 tsp cumin
1/2 tsp paprika
2 tsp salt
2 tsp sugar
3 tbsp Thai Red Curry Paste
2 tbsp tomato paste
5 shakes of Worcestershire sauce
1/2 cup water or vegetable broth
1 tbsp peanut buter
1 tbsp lemon juice
2 cups frozen defrosted broccoli florets ( you can use any vegetable you like, cauliflower would be good or spinach, kale..I just used broccoli because I had it in the freezer! just make sure that if you are using frozen veg you defrost & drain any water off of it before adding it to the sauce)
1 400ml can of Coconut Milk
basil leaves ( optional if you don’t have any its ok)
- Heat the 2 tbsp oil in a large non=stick skillet. Sear the salmon on both sides then remove them from the pan & set aside & cook them until almost cooked through
- Add remaining 2 tbsp of oil to the pan, add the diced onion & garlic, cook until the onion is translucent stir often
- Add the bell pepper & continue cooking until it is starting to get soft about 3-4 minutes
- Mix in the coriander, cumin, paprika, slat & sugar, stirring well
- Now add the Red Curry Paste & tomato paste, cook until this becomes fragrant for about 1 minute. Shake in the Worcestershire sauce & mix well
- Pour in the water/broth & bring to a boil
- Mix in the peanut butter, stir really well so it melts
- Add the defrosted broccoli stirring it well & cook for about 3 minutes to make sure the broccoli is warmed through.
- Next, posit in the coconut milk, stir well making sure the all of the ingredients are well combined
- Now, nestle in the seared salmon pieces, spoon some sauce over top of them
- Drizzle in the lemon juice
- Cook this on a low simmer until the salmon is completely cooked, The time will depend on how cooked the salmon was after searing it. I broke a piece after about 5-6 minutes to see if it was cooked & you want the sauce to thicken up so don’t undercook this. The ingredients need to combine etc but don’t cook the sauce away!
- When it is done if you are adding basil stir it in now!
You can serve this on rice or just on its own!
This is the Red Thai Chili Paste I use. Note; if you buy this using the amazon link I will get a small commission.
One thought on “Salmon Red Thai Curry”
My mouth is watering over this one! Looks so good!
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