This Thai Coconut Red Curry Salmon recipe is such a flavorful, delicious way to prepare salmon!
If you’re a lover of curry, Thai food and salmon, then this recipe is for you! All of these great things are combined to create this amazing recipe. The best place to buy ingredients for this lovely Thai recipe is to go to an Asian or international market. They will have the fresh Thai lime leaves and fresh Thai basil leaves that you need for this recipe. Check out the freezer section for the leaves, if they aren’t available fresh. Everything else you should be able to locate at a regular market.
This recipe comes from a new book by Donna Hay: The Fast Five- Shortcuts to Deliciousness. The premise of this book is to give recipes five fast flavor makeovers. Everything in this book is worthy of making. The photography is fantastic, and all of the dishes look delicious!
Here are a few recipes in the book that I’m looking forward to making:
- Chorizo, Cauliflower and Chickpea Tacos
- Caramelized Balsamic Onion Pasta
- Crispy Mushroom Schnitzel
- Chicken and Edamame Soba Salad
- Sesame and Miso Chicken Salad
- Smoky Chipotle Black Bean Falafel
- No-Fuss Chocolate Chunk Cookies
- Chocolate Mud Pies
Ingredients needed:
- Thai red curry paste
- fresh Thai lime leaves and Thai basil leaves
- fresh ginger
- grapeseed oil
- coconut milk
- salmon fillet
- snow peas
- fish sauce
- freshly squeezed lime juice
- chopped cashews and lime wedges, for serving
- cooked brown rice, for serving
How to make Thai Coconut Red Curry Salmon:
The complete, printable recipe is at the end of this post.
Turn the salmon over and add the snow peas. Cook for an additional 2 minutes or until the salmon is cooked to your liking. Add the fish sauce and lime juice and gently stir to combine.
The Best Salmon Recipes:
- Grilled Salmon with Dill Pickle Butter
- Roasted Salmon with Spicy Pineapple Marinade
- Broiled Teriyaki Salmon
- Asian Salmon Fillets
- Pistachio Baked Salmon
Thai Coconut Red Curry Salmon
Ingredients
- ⅓ cup Thai red curry paste
- 6 whole Thai lime leaves, lightly crushed
- 1 tablespoon finely grated ginger
- 1 tablespoon grapeseed oil
- 2 cups coconut milk (full fat)
- 1½ pounds skinless salmon fillet, cut into 8 pieces
- 8 ounces snow peas, trimmed and halved lengthwise
- 1 tablespoon fish sauce
- 1 tablespoon freshly squeezed lime juice
- thinly sliced Thai lime leaves, whole Thai basil leaves, chopped cashews and lime wedges (for serving)
- cooked brown rice, for serving
Instructions
- Heat a wok or large, deep frying pan over medium-heat.
- Add the curry paste, lime leaves, ginger and oil and cook for 1 to 2 minutes or until fragrant.
- Pour in the coconut milk, bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add the salmon and cook for 2 minutes. Turn the salmon over and add the snow peas. Cook for an additional 2 minutes or until the salmon is cooked to your liking. Add the fish sauce and lime juice and gently stir to combine.
- Serve the salmon on top of brown rice. Garnish with lime leaves, Thai basil, lime wedges and chopped cashews.
Nutrition
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