Salmon Thai Red Curry

Too few ratings

endaphelan

Community Member

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
360 g salmon fillets (skin-on)
15 ml olive oil
salt (for marinating)
pepper (for marinating)
½ tsp garlic powder (for marinating)
3 cloves garlic
10 g ginger (grated, for breading)
red bell pepper
½ eggplant
2 tsp brown sugar
curry leaves
800 ml coconut milk
2 tsp fish sauce
1 tsp chili flakes
300 g spinach
½ lime (for serving)
onion
2 tbsp Thai red curry paste

Utensils

  • frying pan (deep)
  • Step 1/9

    Season salmon fillets with salt, pepper and garlic powder. Allow to marinate for 30 mins.
    • salt (for marinating)
    • pepper (for marinating)
    • ½ tsp garlic powder (for marinating)

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

  • Step 2/9

    • 360 g salmon fillets (skin-on)
    • 15 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.
    • 3 cloves garlic
    • 10 g ginger (grated, for breading)
    • red bell pepper
    • ½ eggplant
    • 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

    • 2 tsp brown sugar
    • curry leaves
    • 1 tsp chili flakes
    • 2 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

    • 800 ml coconut milk
    • 2 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

    • ½ lime (for serving)

    Add in the juice of half a lime.

  • Step 8/9

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

    Add in spinach and stir until wilted.

  • Step 9/9

    Serve with rice

    Serve with rice