Thai Red Salmon Curry Recipe
Curries can occasionally be challenging to cook with ingredient lists as long as your arm... This salmon curry is not like that; it has a modest list of requirements and takes just 20 minutes to cook!
Servings 2 Servings
Calories 743kcal
Ingredients
- 250 g Salmon Fillets 9oz (Skinless)
- 250 ml Coconut Cream 1 Cup
- 175 ml Fish Stock ¾ Cup
- 3 tablespoon Thai Red Curry Paste 50g
- 1 Small-Medium Echalion or Banana Shallot 35g
- 20 g Thai Basil ⅓ Cup
- 4 Lime Leaves
- 1 Red Birds Eye Chilli
- 1-2 tablespoon Fish Sauce
- 1-1½ tablespoon Brown Sugar
- 1-2 tablespoon Lime Juice
- 75 g Green Beans ½-¾ Cup
- 2 tablespoon Cooking Oil
Instructions
- Cut the shallot in half lengthways, then peel it and slice it into thin half-moon shapes.
- Pick the Thai basil leaves from the stem, then finely shred them. Reserve some whole, smaller leaves for garnish.
- Slice the chilli pepper into rings as thinly as you can.
- Tear the tough stems from the lime leaves and discard them, then finely shred the leaves.
- Heat a wok over high heat, and when hot, add the oil. Then throw in the shallots, sliced chillies, lime leaves and Thai curry paste.Stir-fry for 1-2 minutes, mashing the paste as you go to cook out the spices.
- Pour in the fish stock and coconut cream and stir to form a nice, smooth sauce.
- Reduce the heat to a simmer, then add the shredded Thai basil leaves, the lime juice, brown sugar and fish sauce. Add the smallest amount listed first, then add the rest to taste.Simmer the sauce for 2-3 minutes.
- Add the fish fillets and spoon over the sauce and cook for 4-5 minutes, spooning over more sauce as the fish poaches every couple of minutes.
- Throw in the green beans and cook for 2 more minutes. I like my beans to still have a bit of texture. If you want them softer, add them with the fish.
- Serve garnished with the reserved small Thai basil leaves.
Notes
I also like to add a little coriander oil made with a neutral oil to the final presentation to add both colour and a light coriander flavour.
Nutrition
Serving: 1 | Calories: 743kcal | Carbohydrates: 28g | Protein: 35g | Fat: 57g | Saturated Fat: 27g | Polyunsaturated Fat: 26g | Cholesterol: 81mg | Sodium: 752mg | Fiber: 3g | Sugar: 12g
