recipes salmon thai red curry

Thai red salmon curry

Recipe from: 7 May 2012
Preparation time: 15 min
Cooking time: 20 min
 
A deliciously spicy winter salmon dish.
 
 
 

Ingredients

 
  • 1
    tsp
    sunflower or vegetable oil
  • 4
    Tbs
    red curry paste:
  • 1 1/2
    medium shallot- finely chopped
  • 4
    cloves garlic
  • 1
    thumb-size piece galangal- sliced
  • 1
    stalk fresh lemongrass- minced
  • 3
    Tbs
    tomato pureé
  • 1-2
    Tbs
    chilli powder
  • 1 1/2
    tsp
    cumin powder
  • 1
    tsp
    coriander powder
  • 1/2
    tsp
    gound white pepper
  • 1/4
    tsp
    cinnamon powder
  • 2
    Tbs
    fish sauce
  • 1 1/2
    tsp
    shrimp paste
  • 1 1/2
    tsp
    palm sugar
  • 3-4
    Tbs
    thick coconut milk / cream
  • 3
    Tbs
    freshly squeezed lime juice
  • 1
    red onion- roughly sliced
  • 200
    ml
    coconut cream
  • 1
    can
    coconut milk
  • 500
    g
    salmon fillets- skin removed and cut into chunks
  • 200
    g
    green beans- trimmed
  • fresh coriander- to serve
  • fresh lime- to serve
Servings: Change Serving
 
 

Method

 
To make the red curry paste:
Blend all curry past ingredients in a food processor until well mixed and fragrant. Use coconut milk to loosen the mixture if too thick. If you have time, let the paste stand for a few hours to allow the flavours to combine.

To make the curry:
Heat the oil in a large pot. Add the onion and fry for 2 minutes. Add 4 Tbsp of the curry paste and cook for 5 minutes. Stir regularly to prevent the paste from burning or sticking.

Pour in the coconut cream and mix thoroughly, cooking for 2 minutes. Next add the coconut milk before adding the salmon and beans at the same time.

Simmer for 5 – 8 minutes before serving (don’t overcook the salmon as it will flake into the curry sauce)

Serve with fresh coriander and lime wedges on Jasmine rice.

Reprinted with permission of Damian Ettish.


 

Read more on: poach  |  fish/seafood  |  recipe  |  sauté  |  curry
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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