A Thai-inspired red curry with coconut milk, fresh vegetables and pan-fried salmon.
An ultra-creamy coconut curry sauce full of Thai flavour, – juicy fried salmon and crisp vegetables.
I love salmon, and it really comes into its own in a Thai-inspired dish like this.
The dish is very easy to make and can be ready in anywhere between 30-45 minutes, depending on whether you use 1 or 2 pans.
Serve with boiled rice or fried noodles, finely sliced spring onions and, if you like, chopped peanuts or cashew nuts.
Salmon with red curry and coconut milk
This dish is perfect for the whole family, and you can adjust the heat yourself, – start with 2 tbsp red curry paste if you like and adjust from there. There is a big difference between brands.
You can also add fresh chilli to the sauce or top the dish with fresh chilli when serving.
Thai-inspired red curry with salmon
Ingredients
- 4 salmon fillets, approx. 150 g each
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 4 cm fresh ginger, finely grated – approx. 2 tbsp
- 125 g sugar snap peas or mangetout
- 1/2 head of broccoli or 8 stems of Tenderstem broccoli – cut into small florets
- 1 red pepper, cut into strips
- 2 tins coconut milk (not light)
- 2-3 tbsp red curry paste
- 3 tbsp tomato purée
- 1 lime, juice of
- 1 1/2 tsp fish sauce
- Oil
- Salt and pepper
- Boiled rice, to serve
- Finely sliced spring onions, to serve (optional)
Method
- Remove any bones from the salmon fillets and season with salt and pepper.
- Heat a little oil in a frying pan and fry the salmon fillets over a good high heat for approx. 3 minutes on each side, depending on thickness. Set them aside on a plate and cover loosely with foil.If the salmon has its skin on, start by frying the flesh side. While it fries, press lightly on the skin side with a fish slice so the fillet is pushed gently against the pan, – this gives you a lovely golden "crust". Then turn the pieces and fry for 3 minutes on the skin side.
- Wipe the pan with a piece of kitchen paper, add a little oil and sauté the onion, garlic and ginger for a couple of minutes.*If you want the dish ready sooner, simply use two pans: fry the salmon in one and make the sauce in the other.
- Add the tomato purée and curry paste and cook for a couple of minutes, then add the red pepper, sugar snap peas and broccoli and fry for 4 minutes.
- Pour in the coconut milk and let the curry simmer for 10-15 minutes.*Cook the rice in the meantime.
- Add the fish sauce and lime juice, and season to taste with salt and pepper. *If the sauce is too thick, add a splash of water as needed, – but it should stay rich and creamy
- Remove the skin from the salmon pieces and place them in the sauce.*You can skip this step if you are not bringing the pan to the table.
- Serve with rice and a scattering of spring onions, – plus chopped peanuts or cashew nuts if you like.
Nutrition
Premium
Det er en lækker nem ret med lidt styrke, smagte vidunderligt….ikke sidste gang den bliver lavet
Hej Gitte
Det er jeg simpelthen så glad for at høre, tusind tak 🙂
Warm wishes, Dianna