Directions
- 1Season 4 salmon fillets with salt and pepper
- 2Heat up 2 tbsp of olive oil on medium high heat
- 3Pan fry the fish skin side down for about 3 minutes per side
- 4Remove the salmon from the pan and set aside; reduce the oil if need be
- 5Add minced ginger (1 tbsp) and minced garlic (2 large cloves)
- 6Cook for about 30 seconds on low-medium heat until fragrant
- 7Add brown sugar (1 tbsp) and dried lemongrass (1/2 tbsp); cook for 30 seconds
- 8Add red Thai curry paste (1 1/2 tbsp); cook for about 2 minutes
- 9Add coconut milk (400ml), soy sauce and Worcestershire sauce (1 tbsp each)
- 10Mix to combine and continue to simmer for 5 minutes
- 11Add the juice of 1 lime and chopped chili as desired
- 12Continue to cook until the curry thickens
- 13Add the zest of 1/2 a lemon and stir to combine
- 14Return the pan fried salmon to the sauce
- 15Spoon the curry over the fish
- 16Leave to simmer for about 2 minutes or so for the fish to warm through
- 17Remove from the heat and serve over some boiled rice
Ingredients
- 4 salmon fillets
- 400 g coconut milk
- 2 tbsp olive oil
- 1.5 tbsp red Thai curry paste
- 2 large garlic cloves minced
- 1 tbsp ginger minced
- 0.5 tbsp lemongrass
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- salt
- pepper
- 2 fresh chilies
- parsley
- 1 lime juice
- 1 lime zest
- 1 tbsp brown sugar
Equipment
panspoonwooden spatulastove
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