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Thai inspireret rød karry med laks - Opskrift på laks i rød karry
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Thai-inspired red curry with salmon

Recipe for a flavourful Thai-style red curry with pan-fried salmon.
Course Main course
Cuisine Thai
Total Time 45 minutes
Servings 4 people

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)

Instructions

  • 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.