Thai Fusion Red Curry Salmon
Published on May 15, 2024 by Jennifer Efremov
Thai Fusion Red Curry Salmon
Red curry salmon dish combines the rich buttery taste of salmon with the flavorful Thai red curry paste. This dish is fragrant with a perfect balance of sweet and heat.
Ingredients
- 2 6 oz Salmon Filet
- 3 tbsp Olive Oil
- salt and pepper
- 1/2 Medium Onion , finely chopped
- 1 Red Pepper, thinly sliced
- 1 Carrot, thinly sliced
- 2 Garlic Cloves, minced
- 1 tsp Fresh Ginger minced
- 2 tbsp Thai Red Curry Paste
- 1 Can Coconut Milk , use full fat coconut milk
- 1 tbsp Fish Sauce
- 1 tbsp Coconut Brown Sugar
- 1 Lime juiced
- 2 tbsp Fresh Basil , chopped
- 2 tbsp Fresh Cilantro for Garnish , chopped
Instructions
- Preheat the grill to high heat. If you are baking the salmon, heat the oven to 350 degrees.
- Use the 1 tbsp olive oil and rub on aluminum foil, then place the salmon skin side down and season with salt and pepper. Grill the salmon for 17 minutes, making sure to turn the grill down to medium heat.
- Thinly slice carrots and red pepper, into matchstick size and mince ginger, onion, and garlic.
- In the large saute pan with remaining olive oil and butter, add the onion, garlic and ginger and cook for about 2 minutes. Next, add the carrots, red peppers, coconut milk, fish sauce, Thai red curry paste, and coconut brown sugar. Let it gently bubble for 5 minutes.
- Next, add the lime juice, and return the cooked salmon to the sauce. Simmer the salmon for 3 minutes. Serve and top with basil and cilantro.
Equipment
- 1 large Saute Pan
- Grill or Oven
- 1 Sheet of aluminum foil
Notes
This dish is served best with cilantro lime and a side dish of fresh steamed broccoli.
