Salmon Thai Red Curry

Salmon Thai Red Curry

Based on 1 ratings
E

endaphelan

Community member

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
180 g
salmon fillets (skin-on)
ml
olive oil
salt (for marinating)
pepper (for marinating)
¼ tsp
garlic powder (for marinating)
cloves
garlic
5 g
ginger (grated, for breading)
½
red bell pepper
¼
eggplant
1 tsp
brown sugar
2
curry leaves
400 ml
coconut milk
1 tsp
fish sauce
½ tsp
chili flakes
150 g
spinach
¼
lime (for serving)
½
onion
1 tbsp
Thai red curry paste

Utensils

frying pan (deep)

Recipes made to your taste

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  • Step 1/9

    Season salmon fillets with salt, pepper and garlic powder. Allow to marinate for 30 mins.
    • salt (for marinating)
    • pepper (for marinating)
    • ¼ tsp garlic powder (for marinating)

    Season salmon fillets with salt, pepper and garlic powder. Allow to marinate for 30 mins.

  • Step 2/9

    • 180 g salmon fillets (skin-on)
    • ml olive oil
    • frying pan (deep)

    Heat a skillet or grill pan and sear fish 2 or 3 mins per side leaving it raw in the centre. Set aside onto a plate.

  • Step 3/9

    Finely chop onion, mince garlic and grate ginger. Heat olive oil in pan. Saute onion, garlic and ginger until fragrant. Add in chopped red bell pepper and cubed eggplant and saute for 3 to 5 mins.
    • cloves garlic
    • 5 g ginger (grated, for breading)
    • ½ red bell pepper
    • ¼ eggplant
    • ½ onion

    Finely chop onion, mince garlic and grate ginger. Heat olive oil in pan. Saute onion, garlic and ginger until fragrant. Add in chopped red bell pepper and cubed eggplant and saute for 3 to 5 mins.

  • Step 4/9

    • 1 tsp brown sugar
    • 2 curry leaves
    • ½ tsp chili flakes
    • 1 tbsp Thai red curry paste

    Add Thai red curry paste, brown sugar and curry leaves, chili flakes and cook for 3 or 4 minutes until the paste has darkened in color.

  • Step 5/9

    • 400 ml coconut milk
    • 1 tsp fish sauce

    Pour in coconut milk, whisk to ensure the paste dissolves into the milk. Add fish sauce and bring to a slow simmer.

  • Step 6/9

    Place fish into sauce and allow it to simmer for an additional 8 mins or so until the fish is completely cooked inside but still flakey (this may depend on the thickness of your fillet).

  • Step 7/9

    • ¼ lime (for serving)

    Add in the juice of half a lime.

  • Step 8/9

    Add in spinach and stir until wilted.
    • 150 g spinach

    Add in spinach and stir until wilted.

  • Step 9/9

    Serve with rice

    Serve with rice

  • Enjoy your meal!

    Salmon Thai Red Curry

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