Salmon Coconut Curry
Directions
- 1Season 4 salmon fillets with salt and pepper
- 2Season 4 salmon fillets with salt and pepper
- 3Season 4 salmon fillets with salt and pepper
- 4Heat up 2 tbsp of olive oil on medium high heat
- 5Heat up 2 tbsp of olive oil on medium high heat
- 6Heat up 2 tbsp of olive oil on medium high heat
- 7Pan fry the fish skin side down for about 3 minutes per side
- 8Pan fry the fish skin side down for about 3 minutes per side
- 9Pan fry the fish skin side down for about 3 minutes per side
- 10Remove the salmon from the pan and set aside; reduce the oil if need be
- 11Remove the salmon from the pan and set aside; reduce the oil if need be
- 12Remove the salmon from the pan and set aside; reduce the oil if need be
- 13Add minced ginger (1 tbsp) and minced garlic (2 large cloves)
- 14Add minced ginger (1 tbsp) and minced garlic (2 large cloves)
- 15Add minced ginger (1 tbsp) and minced garlic (2 large cloves)
- 16Cook for about 30 seconds on low-medium heat until fragrant
- 17Cook for about 30 seconds on low-medium heat until fragrant
- 18Cook for about 30 seconds on low-medium heat until fragrant
- 19Add brown sugar (1 tbsp) and dried lemongrass (1/2 tbsp); cook for 30 seconds
- 20Add brown sugar (1 tbsp) and dried lemongrass (1/2 tbsp); cook for 30 seconds
- 21Add brown sugar (1 tbsp) and dried lemongrass (1/2 tbsp); cook for 30 seconds
- 22Add red Thai curry paste (1 1/2 tbsp); cook for about 2 minutes
- 23Add red Thai curry paste (1 1/2 tbsp); cook for about 2 minutes
- 24Add red Thai curry paste (1 1/2 tbsp); cook for about 2 minutes
- 25Add coconut milk (400ml), soy sauce and Worcestershire sauce (1 tbsp each)
- 26Add coconut milk (400ml), soy sauce and Worcestershire sauce (1 tbsp each)
- 27Add coconut milk (400ml), soy sauce and Worcestershire sauce (1 tbsp each)
- 28Mix to combine and continue to simmer for 5 minutes
- 29Mix to combine and continue to simmer for 5 minutes
- 30Mix to combine and continue to simmer for 5 minutes
- 31Add the juice of 1 lime and chopped chili as desired
- 32Add the juice of 1 lime and chopped chili as desired
- 33Add the juice of 1 lime and chopped chili as desired
- 34Continue to cook until the curry thickens
- 35Continue to cook until the curry thickens
- 36Continue to cook until the curry thickens
- 37Add the zest of 1/2 a lemon and stir to combine
- 38Add the zest of 1/2 a lemon and stir to combine
- 39Add the zest of 1/2 a lemon and stir to combine
- 40Return the pan fried salmon to the sauce
- 41Return the pan fried salmon to the sauce
- 42Return the pan fried salmon to the sauce
- 43Spoon the curry over the fish
- 44Spoon the curry over the fish
- 45Spoon the curry over the fish
- 46Leave to simmer for about 2 minutes or so for the fish to warm through
- 47Leave to simmer for about 2 minutes or so for the fish to warm through
- 48Leave to simmer for about 2 minutes or so for the fish to warm through
- 49Remove from the heat and serve over some boiled rice
- 50Remove from the heat and serve over some boiled rice
- 51Remove from the heat and serve over some boiled rice
Ingredients
- 4 salmon fillets
- 4 salmon fillets
- 4 salmon fillets
- 400 g coconut milk
- 400 g coconut milk
- 400 g coconut milk
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp olive oil
- 1.5 tbsp red Thai curry paste
- 1.5 tbsp red Thai curry paste
- 1.5 tbsp red Thai curry paste
- 2 large garlic cloves minced
- 2 large garlic cloves minced
- 2 large garlic cloves minced
- 1 tbsp ginger minced
- 1 tbsp ginger minced
- 1 tbsp ginger minced
- 0.5 tbsp lemongrass
- 0.5 tbsp lemongrass
- 0.5 tbsp lemongrass
- 1 tbsp soy sauce
- 1 tbsp soy sauce
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Worcestershire sauce
- salt
- salt
- salt
- pepper
- pepper
- pepper
- 2 fresh chilies
- 2 fresh chilies
- 2 fresh chilies
- parsley
- parsley
- parsley
- 1 lime juice
- 1 lime juice
- 1 lime juice
- 1 lime zest
- 1 lime zest
- 1 lime zest
- 1 tbsp brown sugar
- 1 tbsp brown sugar
- 1 tbsp brown sugar
Equipment
panspoonwooden spatulastove