RED THAI SALMON CURRY
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium
GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE
Steps:
- Make rice:
- Preheat oven to 400°F.
- In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
- Make sauce:
- In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
- Prepare vegetables:
- In a bowl toss together all vegetable ingredients.
- Prepare grill.
- Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
- Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.
THAI RED SALMON CURRY
Turnip noodles make a delicious carb alternative for this simple Thai fish curry. Add in chunks of salmon fillet and sugar snap peas for an easy, filling supper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 682 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
THAI SALMON CURRY
I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
- Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
- Use a whisk to blend it until it is smooth.
- Bring the coconut milk to a boil and add the fish.
- Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
- Sprinkle curry with chopped basil and cilantro.
- Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
- Ladle into bowls over steamed jasmine rice.
More about "salmon red thai curry recipes"
SALMON COCONUT CURRY (THAI INSPIRED) • SALT & LAVENDER
From saltandlavender.com
4.9/5 (32)Total Time 35 minsCategory Main CourseCalories 458 per serving
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
- Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
- Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
EASY 1-PAN SALMON RED CURRY - MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (51)Calories 461 per servingCategory Entree
- First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, coconut aminos, and chili garlic sauce to briefly marinate. Set aside.
- Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
- Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
- Add coconut aminos and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, coconut aminos for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.
BAKED SALMON IN THAI RED CURRY SAUCE RECIPE - THE …
From thespruceeats.com
4.5/5 (8)Total Time 35 minsCategory Dinner, Entree, LunchCalories 889 per serving
THAI SALMON RED CURRY | AUTHENTIC THAI RECIPE | ROSA'S …
From rosasthai.com
Servings 2Category Curries, Seafood
RED THAI SALMON CURRY - DIVALICIOUS RECIPES
From divaliciousrecipes.com
THAI COCONUT SALMON CURRY - SERVING DUMPLINGS
From servingdumplings.com
AUTHENTIC THAI SALMON CURRY RECIPE WITH COCONUT CREAM
From tastythais.com
QUICK THAI SALMON RED CURRY RECIPE | THAI FOODIE
From thai-foodie.com
SALMON IN THAI RED CURRY - CRAVING TASTY
From cravingtasty.com
THAI RED CURRY WITH SALMON - COOKING THERAPY
From cooking-therapy.com
SALMON WITH THAI RED CURRY SAUCE - LINDYSEZ | RECIPES
From lindysez.com
THAI RED CURRY SALMON - HEALTHY WORLD CUISINE
From hwcmagazine.com
EASY CURRY SALMON | THE MODERN PROPER
From aesudy.dynu.net
THAI RED BEEF CURRY, QUICK AND EASY - KRUMPLI
From krumpli.co.uk
EASY 1-PAN SALMON RED CURRY - MINIMALIST BAKER RECIPES
From aemus.dynu.net
COCONUT CURRY SALMON RECIPE - PINCH OF YUM
From pinchofyum.com
SAUCY 30 MINUTE THAI BASIL SALMON CURRY. - HALF BAKED HARVEST
From halfbakedharvest.com
THAI RED CHICKEN CURRY WITH BROWN RICE RECIPE | DELICIOUS. MAGAZINE
From aetro.dynu.net
THAI SALMON CURRY | TESCO REAL FOOD
From realfood.tesco.com
THIS RECIPE FOR RED CURRY SHRIMP RAMEN IS A FLAVORFUL UPGRADE …
From thekitchn.com
[HOMEMADE] SALMON IN COCONUT RED THAI CURRY AND LIME SAUCE
From reddit.com
THAI SALMON CURRY (30 MINUTE RECIPE) - SPICE CRAVINGS
From spicecravings.com
PEAK REFUEL THAI CHICKEN COCONUT CURRY | TRAIL RECIPES
From trail.recipes
You'll also love