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Salmon Thai red curry

Recipe from: 28 January 2015
recipes, Thai, seafood

Ingredients 19
Servings 4
Time 00:15


  • 1
    vegetable oil
  • 2
    sesame seed oil
  • 1
    shallot, finely diced
  • 1
    scant tablespoon red curry paste
  • 1
    freshly grated ginger
  • 1/2
    ground coriander
  • 400
    tin coconut milk
  • 1
    heaped teaspoon brown sugar or grated palm sugar
  • 2
    fish sauce
  • 1
    soy sauce
  • 3-4 whole lime leaves
  • juice of 1 lime
  • 1
    red and yellow sweet pepper, deseeded and roughly chopped
  • 500
    salmon fillets, cut into chunks
  • salt, to taste
  • several stems Thai basil or baby basil leaves
  • blanched green beans
  • 2-3 scallions, julienned
  • steamed jasmine rice, to serve



In a deep saucepan, heat the vegetable and sesame oil. Sauté the shallot for several minutes until softened. Add the curry paste, ginger and coriander. Mix through and cook for a minute or two to intensify the flavour. Pour in the coconut milk and bring up to the boil. Add the sugar, fish sauce, soy sauce, lime leaves and lime juice.
Lastly, add the sweet peppers and salmon pieces. Turn the heat down to medium high and simmer for 15-20 minutes.

The fish should be cooked through after 15 minutes. If you prefer the sauce to be slightly thicker, remove the salmon and peppers with a slotted spoon, increase the heat and reduce the coconut sauce down for several minutes. Return the fish and peppers back  into the saucepan and heat through. Check the seasoning and adjust with either more salt, lime juice or sugar. Finish with baby basil and serve with green beans, scallions and steamed jasmine rice.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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