Red Curry Salmon Recipes

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.

Steps:

• Heat the oil in a sauté pan over a low to medium heat. Add the onion and cook gently for 8 mins until softened but not coloured. Stir in the coriander stalks, garlic and ginger. Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.
• Pour in the coconut milk and veg stock, stir everything together and bring to the boil. Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.
• Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed. Garnish with coriander leaves and lime wedges for serving.

Steps:

• To make the marinade, stir together red curry paste, fish sauce, ginger, lime juice, coconut milk and sugar. Stir in oil. Pour half of the marinade over the salmon in a shallow dish and refrigerate for 2 hours. To make the sauce, stir together coconut milk, mayonnaise, cilantro, lime zest and sugar in a medium bowl. Add remaining half of the marinade mixture to the sauce. Reserve. Preheat oven to 450 F. For the salad dressing, mix lime juice with fish sauce, lime zest, brown sugar and red chilies. Reserve. Toss lettuce with green onions, carrots and cilantro. Place salmon in a metal baking dish and bake for 12 minutes or until juices begin to turn white. Remove from oven. Toss salad with dressing. Divide salmon into individual portions and drizzle it with sauce. Serve with salad on the side.