Thai Style Red Curry Salmon
Thai Style Red Curry Salmon
We've gotten another heat wave. However, it hasn't stopped me from making some spicy food. I love Thai food. There's a great, authentic Thai restaurant near my apartment that we go to from time to time, but I really enjoy making it at home since I know what's going in the food. I've made Thai style salmon. Feel free to sub for shrimp, chicken, beef, pork, tofu or extra veggies. Red curry paste can be found in most grocery stores these days. Note that it does contain shrimp paste, so if you're vegetarian, check your labels. There are some store bought brands that make vegan options. If you can (and like) shellfish, use the red curry paste that has shrimp paste. It adds a level of umami. Red curry paste is made of red chili peppers, lemongrass, turmeric, garlic, shrimp paste and salt. It is a bit spicy because of the red chili peppers so only use 1/2 tbs if you don't want it spicy. I used mushrooms, bell peppers, onions and cabbage in this recipe. The coconut milk is a staple in Thai food, especially curries, and adds a nice richness without it feeling heavy. Use full fat coconut milk. The cashews add crunch and texture. If you don't like cilantro, sub for thai basil. The lime balances the dish out. It's "just right."
Equipment
- small sauce pot
- large saute pan
- sieve / strainer
Ingredients
- 12 oz wild salmon
- 1/2 cup organic jasmine rice
- 1 tbs red curry paste https://amzn.to/3ZOsAIa **
- 4 oz organic cremini mushrooms diced
- 1/2 organic red bell pepper diced
- 1/2 red onion diced
- 1/2 small head organic green cabbage
- 3/4 cup full fat coconut milk
- 1/4 cup organic cashews or peanuts
- small bunch or cilantro or thai basil
- 1 lime
- organic olive oil
- kosher salt Diamond Crystal https://amzn.to/3ZRuGXG**
- fresh cracked black pepper
Instructions
- Rinse rice well and cook according to package instructions. Keep warm.
- Pat salmon dry. Season both sides with 1/4 tsp kosher salt and 1/8 tsp of fresh cracked black pepper.
- Dice the onions, mushrooms, bell peppers and shred the cabbage.
- In a large saute pan over medium high heat, heat a tbs of olive oil until very hot. Place the salmon in the pan and cook undisturbed for 4 minutes. Flip and cook for another 2 minutes. Set aside.
- In the same pan, add another tbs of olive oil. Add the onions, bell peppers, and mushrooms. Add a pinch of kosher salt and a few grinds of cracked black pepper. Cook, stirring occasionally for 5 minutes, until the water from the veggies has evaporated. Add the cabbage, a pinch of salt and a few grinds of cracked black pepper and cook for another 2-3 minutes until wilted. Add the curry paste, mix to combine and let it cook for 2 minutes.
- Add the coconut milk and 1/2 cup of water. Bring to a boil, reduce to a simmer and cook for 10 minutes until the liquid has reduced. Turn off the heat and squeeze 1/2 the lime in and mix to combine.
- To plate, portion the rice on the dishes, add the veggie and curry mixture on top of the rice, place the salmon on top and garnish with cashew, cilantro and serve with a wedge of lime.
Notes
** Amazon Affiliate - I may receive compensation. Â
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Mamta Kaji
Love the option of making this with extra veggies and skipping the red curry paste to keep the recipe vegetarian! 😋